Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat the oven to 450°F with the cast iron skillet inside. Heating the skillet before adding the batter helps create the signature crisp, golden crust that socca is known for.

Finely chop the rosemary and measure the remaining ingredients.

In a large mixing bowl, whisk together the chickpea flour, water, olive oil, rosemary, salt, and pepper until smooth. The batter should have the consistency of heavy cream with no visible lumps. Allow the batter to rest for at least 20 – 30 minutes to fully hydrate the chickpea flour, resulting in a more tender finished flatbread.

Carefully remove the hot cast iron skillet from the oven and add a generous drizzle of olive oil, swirling to coat the bottom and sides of the pan.

Pour the rested batter into the hot skillet and immediately return it to the oven. Bake for approximately 18 – 22 minutes, or until the socca is set, lightly puffed, and deeply golden around the edges.

For additional colour and crispness, switch the oven to Blasting food with direct, radiant heat. Prepare for some charred bits.broil during the final 1 – 2 minutes of cooking, watching carefully to prevent burning.

Remove the skillet from the oven and allow the socca to cool for several minutes before loosening the edges with a spatula. Transfer to a cutting board or serving platter, drizzle with a little extra virgin olive oil, sprinkle with flaky sea salt and fresh rosemary leaves, and cut into wedges.