This is the fastest way to get fresh warm bread on the table, the variation is actually a little faster. It is rich and flaky with olive oil, this biscuit like dough, is easy to handle and allows 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.
If you want to make olive oil salt bread, then just follow the steps mentioned below:
Ingredients:
- 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
Steps:
- 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 an electric mixer and turn the machine on.
- Pour 1/3 cup of olive oil first, then most of the water, through the feed tube. Process for about 30 seconds; then remove the cover. The dough must be in a well-defined, less sticky, easy-to-handle ball. If it is too dry, add the leftover water 2 tablespoon at a time and process for 5 or 10 seconds after each addition.
- If it is too wet, which is unlikely, mix a tablespoon or two of flour and process briefly. Put the dough into the vessel and press until it fits to the edges.
- Flip it over and press again. Cover it by using foil and bake for 25 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, cut the dough into 10 to 15 pieces and pat them into patties between your hands until they’re about 1/2 inch thick. When the griddle or pan becomes hot, put 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, without disturbing them, until they start to become 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 salt before serving.