Pre heat oven to 450 and place rack in top third of the oven.

In a medium bowl place chickpea flour, water, salt and 2 TBSP oil. Whisk to incorporate and let rest 30 minutes and up to 1 hour.

Heat remaining 2 TBSP oil in a 12 inch cast-iron skillet.

When oil is shimmering, add chickpea mixture and tilt pan until evenly covered.

Place skillet in oven and cook for 30 minutes. The Socca will be golden, but not burned.

Place a plate over the skillet and invert.

Let rest 5 minutes before slicing. Maldon salt can be sprinkled if you wish. We serve the Socca upside down for presentation.