combine chickpea flour, water, and salt in a medium bowl and whisk until smooth

let batter rest for at least 30 minutes

preheat oven to 475F

five or so minutes before you are ready to bake the socca preheat the 10” cast iron pan either by turning the oven to broil or on the stovetop, leave the oven on broil

once the pan is good and hot swirl about a teaspoon of olive oil in the pan, add the rosemary or popping seeds (if using) and then half the batter (most recipes call for using all the batter at this point but I like it thinner), tilting the pan to evenly spread out the batter

broil for 5-8 minutes or until the top begins to brown and blister. Move to a lower shelf if the edges are getting too dark before the center is browned.

remove from oven and place on a cutting boards, top with a little bit more oextra virgin olive oil, fresh black pepper, flakey salt, or za’atar or charnushka seeds as desired.

slice and serve warm