1/4 tsp dried thyme or 1 drop Thyme Essential Oil)
Sift chickpea flour into a medium bowl, stir in salt and pepper. Gradually whisk in water to create a smooth batter. Stir in 2 tbsp olive oil and allow batter to sit for 30 minutes.
Preheat oven to 450 degrees for about 10 minutes before ready to bake socca. Place 10 inch cast iron skillet in oven to heat.
Add basil, rosemary and thyme to batter; whisk until smooth. Carefully remove skillet from oven using oven mitts and add 2 tbsp olive oil to skillet. Swirl to coat evenly and then immediately pour into batter.
Bake 12-15 minutes or until edge begins to pull away and centre is firm. Remove skillet, turn over to broil.
Brush socca with remaining tablespoon oil and broil 2-4 minutes until dark brown in spots. Cut into wedges and serve warm.