Instructions:
This is hands down the fastest way to get fresh warm
bread on the table (the variation is actually a little faster).
Rich and flaky with olive oil, this biscuitlike dough is
easy to handle and takes to all sorts of additions, like
cheese (especially Parmesan), chopped olives, or seasonings. Just knead them in with
your hands after processing. Like most unyeasted breads,
it is best eaten still warm from the oven.
- 1/3 cup extra virgin olive oil, plus more for the pan
- 3 cups all-purpose flour, plus more if needed
- 1 tablespoon baking powder
- 1 teaspoon salt, preferably coarse or sea salt, plus
more for sprinkling
- 1 cup warm water
- Heat the oven to 375 F. Grease an 8-inch ovenproof
skillet or square baking pan with about a tablespoon
of olive oil. Put the flour, baking powder, and salt
in a food processor and turn the machine on. Pour first
the 1/3 cup olive oil, then most of the water, through the
feed tube. Process for about 30 seconds; then remove the
cover. The dough should be in a well-defined, barely
sticky, easy-to-handle ball. If it is too dry, add the
remaining water 1 tablespoon at a time and process for 5
or 10 seconds after each addition. If it is too wet, which
is unlikely, add a tablespoon or two of flour and process
briefly.
- Put the dough into the prepared pan and press
until it fits to the edges. Flip it over and press again.
- Cover with foil and bake for 20 minutes; then remove
the foil, sprinkle the top with a little coarse salt, and bake
for another 20 to 25 minutes, until the top is golden and
springs back when touched gently. Cool in the pan a bit,
then cut into wedges or squares and serve or store for up
to a day.
Griddled Olive Oil Salt Bread.
On the table even faster:
Instead of heating the oven, heat a griddle or put a
heavy-bottomed pan over medium heat. Have the
extra olive oil handy for greasing. In Step 2, divide the
dough into 8 to 12 pieces and pat them into patties
between your hands until they’re about 1/2 inch thick.
When the griddle or pan is hot, use enough olive oil
to film the bottom and put in as many breads as will
fit comfortably without crowding (you will probably
have to work in batches). Cook, undisturbed, until
they begin to brown around the edges and the tops
bubble a bit, about 5 minutes. Then turn and cook
the other side until crisp and golden, a few minutes
more. Sprinkle with salt before serving. MAKES: 4 to 6 servings
TIME: About 45 minutes, largely unattended
