For the socca:
1 cup chickpea flour
1 cup water
1 teaspoon fine sea or Himalayan salt
5 tablespoons good extra-virgin olive oil, divided (I like this one)
For the dipping oil:
1 bulb garlic
6 sprigs fresh thyme
6 sprigs fresh rosemary
1/4 cup good extra-virgin olive oil
Sea or Himalayan salt
Freshly ground pepper
To start the socca, put the chickpea flour, water, salt, and 2 tablespoons of the oil in a bowl. Whisk well to combine. Cover and let sit at room temperature for 2 hours.
After about an hour, preheat the oven to 425 degrees F. Cut about 1/8-inch off the top of the garlic bulb, just enough to expose the cloves. Put it in a small baking dish. Put the thyme and rosemary around it, and pour the olive oil on top. Sprinkle with salt and pepper. Cover tightly with foil and bake on the middle rack for 50 to 60 minutes, until the cloves are very soft and browned. Cool while finishing the socca.
Put a 12-inch cast iron pan in the oven and increase the temperature to 450 degrees F. Once the pan is hot and the oven is preheated, remove the pan from the oven and add 2 tablespoons of the oil. Return it to the oven for about 1 minute to heat the oil. Remove the pan from the oven and pour in the batter (it will sizzle) and spread it around the pan. Bake for 5 to 8 minutes, until the edges and bottom are golden brown, and the top is firm to the touch. Use a spatula to loosen the edges, and slide the socca onto a plate. Add the remaining olive oil to the pan and put it in the oven for 1 minute to heat it. Remove the pan from the oven and invert the socca back into the pan. Return it to the oven and bake for 3 to 5 minutes, until cooked through. Use a spatula to help slide the socca onto a cutting board. Cut into wedges.
Squeeze the garlic cloves into the oil, mashing if desired. Remove the sprigs, crumbling off some of the leaves into the oil. Serve warm with the socca wedges.