👨‍🍳 Instructions

1. 1

   In a large bowl, whisk together the chickpea flour and salt. Gradually whisk in the water until you have a smooth, thin batter, similar in consistency to heavy cream. Ensure there are no lumps.

2. 2

   Stir in 4 tablespoons of olive oil and the finely chopped fresh herbs. Season with black pepper.

3. 3

   Cover the bowl and let the batter rest at room temperature for at least 2 hours, or preferably overnight in the refrigerator. This allows the chickpea flour to hydrate properly.

4. 4

   Preheat your oven to its highest setting (around 250°C / 475°F) with a large, oven-safe skillet (cast iron is ideal) inside for at least 10-15 minutes.

5. 5

   Carefully remove the hot skillet from the oven. Add a generous swirl of olive oil to coat the bottom.

6. 6

   Give the batter a good stir. Pour a thin layer of batter into the hot skillet, just enough to cover the bottom. The layer should be very thin, about 2-3 mm.

7. 7

   Immediately place the skillet back into the hot oven. Bake for 8-10 minutes, or until the socca is set, golden brown, and slightly crispy around the edges.

8. 8

   If you want a crispier top, you can briefly place it under the broiler for the last minute, watching carefully to prevent burning.

9. 9

   Remove from the oven, drizzle with a little more olive oil, and cut into wedges. Serve immediately.