In a large bowl combine 1 cup (109 g) chickpea flour, 1 cup (8 oz) water, 1.5 tablespoons (18 g) olive oil, and 3/4 teaspoon (5 g) fine sea salt. Whisk until the batter is smooth and lumps are broken up.

Cover the bowl and let the batter rest at room temperature for at least 30 minutes (or refrigerate overnight if making ahead).

When the batter is nearly done resting, preheat the oven to 450°F and place a 10-inch cast-iron skillet in the oven to heat.

Using oven mitts, carefully remove the hot skillet from the oven. Add additional olive oil to the skillet and swirl to coat the bottom and sides.

Pour the rested batter into the hot, oiled skillet (it may sizzle). Return the skillet to the oven and bake at 450°F for 20–25 minutes, until the edges are golden and crispy and the top is set.

Remove the skillet from the oven. Use a spatula to loosen and lift the socca from the pan (it should release easily).

Slice the socca into wedges with a pizza cutter and serve warm with your preferred toppings or dip.

Store any leftovers in an airtight container in the refrigerator for up to 5 days.