Preheat your oven to 450° F and place a 12-inch cast-iron skillet in the oven to heat.

Mix together the chickpea flour and salt in a large bowl. Slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 1 tablespoon olive oil, rosemary, and chives. Cover and let sit while the oven heats, or for as long as 12 hours. The batter should be about the consistency of heavy cream.

Remove the skillet from the oven and coat the pan with the additional tablespoon of olive oil. Pour the batter into the skillet and bake for 10- 15 minutes (in my oven 12 mins works great), or until it's firm throughout and becoming gently golden on the edges.

Remove from oven lightly brush with olive oil and place a few inches under the broiler and cook just long enough to brown or If you'd like to skip broiling, you can cook it for another 5 or so minutes, or until it's golden on top.

Cut into wedges and serve.