Socca

Instructions

1. Make the batter
   In a large bowl, whisk together chickpea flour and salt. Gradually add water, whisking continuously to avoid lumps. Add 2 tablespoons olive oil and whisk until smooth. Cover the bowl and let the batter rest at room temperature for at least 30 minutes or up to 2 hours.
2. Preheat the pan
   Place a 10-12 inch cast iron skillet or heavy, oven-safe pan in the oven and preheat to 450°F (230°C). Allow the pan to heat for at least 10 minutes until very hot.
3. Prepare the batter for baking
   Once the batter has rested, stir in the black pepper, rosemary, cumin (if using), and minced shallot (if using). The batter should be the consistency of heavy cream.
4. Cook the socca
   Carefully remove the hot pan from the oven using oven mitts. Add 1 tablespoon of olive oil and swirl to coat the bottom of the pan. Pour the batter into the hot pan, tilting to spread evenly. The batter should be about 1/4 inch thick.
5. Bake to perfection
   Return the pan to the oven and bake for 12-15 minutes, or until the edges are set and golden brown, and the top begins to get some golden spots. For extra crispiness, finish under the broiler for 1-2 minutes, watching carefully to prevent burning.
6. Serve
   Remove from the oven and let cool slightly. Use a spatula to loosen the socca from the pan. Cut into wedges and serve warm, drizzled with additional olive oil and a sprinkle of flaky sea salt if desired.