Instructions

• In a large bowl, whisk together 1 cup chickpea flour (109 g), 1 cup water (8 oz), 1.5 tablespoons olive oil (18 g), and 3/4 teaspoon fine sea salt (5 g) until the batter is smooth and free of lumps.
• Cover the bowl and let the batter rest at room temperature for at least 30 minutes. (You can refrigerate it overnight if making in advance.)
• While the batter rests, preheat your oven to 450ºF and place a 10-inch cast iron skillet in the oven to heat.
• When the batter has finished resting, use oven mitts to carefully remove the hot skillet from the oven.
• Pour a little additional olive oil into the hot skillet and swirl to coat the bottom and sides.
• Immediately pour the rested batter into the hot, oiled skillet and return it to the oven.
• Bake at 450ºF for 20–25 minutes, or until the edges are golden and crispy.
• Use a spatula to loosen the socca from the pan and lift or transfer it out. Slice with a pizza cutter and serve warm.
• Store any leftovers in an airtight container in the refrigerator for up to 5 days.