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Whisk 1 cup chickpea flour, 1 cup water, 1 ½ tablespoons extra-virgin olive oil, and ½ teaspoon kosher salt together in a medium bowl until smooth. Let rest for 30 minutes to give the flour time to absorb the water.
Arrange an oven rack 6 inches below the broiler element and heat to 450°F. About 5 minutes before the batter is done resting, place a 10-inch cast iron skillet in the oven and turn the oven to broil.
Carefully remove the hot skillet from the oven. Add about 1 teaspoon of oil, enough to coat the bottom of the pan when the pan is swirled. Pour the batter into the center of the pan. Tilt the pan so the batter coats the entire surface of the pan, if needed.
Broil until you see the top of the socca begin to blister and brown, 5 to 8 minutes. The socca should be fairly flexible in the middle but crispy on the edges. If the top is browning too quickly before the batter is fully set, move the skillet to a lower oven rack until done.
Use a flat spatula to work your way under the socca and ease it from the pan onto a cutting board. Slice it into wedges or squares, sprinkle with salt and pepper, and drizzle with more olive oil and sprinkle with 1 teaspoon za'atar if using.