Easy Socca Recipe (Gluten-Free)

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1. 1Step 1: In a large mixing bowl, whisk the chickpea flour to remove any clumps. Slowly fold in the warm water, 2 tablespoons olive oil, salt and pepper until combined. Cover and let sit at room temperature for at least 20 minutes or up to 8 hours.
2. 2Step 2: When ready to bake the socca, preheat the oven to 450°F and place a 10 or 12 inch cast iron or ovenproof skillet on the center rack (about 8 inches from the heat) for 10 minutes. (A wider skillet will produce a thinner crust.)
3. 3Step 3: Remove the pan, pour 1 Tablespoon of oil into it and swirl until the pan is evenly coated. Immediately pour the batter into the pan.
4. 4Step 4: Bake for 10 to 15 minutes, or until the socca flatbread is set and edges are crisp and golden. If desired, broil for the last minute for crispier edges.
5. 5Step 5: Carefully remove the pan from the oven and top with optional chopped herbs, coarse ground black pepper, and a drizzle of olive oil.
6. 6Step 6: Cut it into wedges, and serve immediately. Store leftovers in the fridge in an airtight container for up to 3 days.