Preheat the oven to 475°F with a 10-inch cast-iron skillet inside.

In a medium bowl, combine the chickpea flour, water, 1 tablespoon of the olive oil, and salt and whisk until smooth. Cover and set aside to soak for 30 minutes.

Using a potholder, remove the preheated skillet from the oven and add the remaining 3/4 tablespoon olive oil, brushing to coat the bottom and sides of the pan. Pour the batter into the pan and bake for 17 to 20 minutes, or until the socca is well-browned and crisp around the edges. Do not underbake - the crispier the better. Remove from the oven, let cool slightly, and then use a spatula to loosen and transfer the socca from the skillet to a serving plate.

Enjoy as a flatbread served with suggested spices, herbs, dips and/or toppings listed in the post above.