In a small bowl, sift the chicpea flour and mix it with the salt. Add the water gradually, whisking to remove any lumps.
Stir in 2 tbsp (30ml) of olive oil.
Let the batter rest for at least 1 hour and up to 24 hours before cooking the socca - the longer, the better.
Preheat the oven to the highest heat, around 520°F (270°C).
Heat the pan in the oven for 5 minutes.
Remove the pan form the oven and pour in the 1/4 cup (60ml) of olive oil.
Add the batter and stir it lightly with the oil in th pan (the batater should be no thicker than 1/4 inch (or 0.5 cm)
Cook for 18 minuest, shaking the pan after the first five minutes.
Remove the socca when the color is deep golden and serve immediately. Cut into rough pieces, adding plenty of pepper.