When you’re in need of fresh, warm bread in a hurry, this recipe for Olive Oil Salt Bread is your go-to solution. With minimal effort and a short preparation time, you’ll have rich and flaky bread on the table in no time. The biscuit-like dough, enriched with olive oil, is easy to handle and can be customized with various additions like cheese, chopped olives, or seasonings of your choice. This versatile bread is best enjoyed while still warm from the oven, offering a delightful treat for any meal.
MAKES: 4 to 6 servings
TIME: About 45 minutes, largely unattended
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
INSTRUCTIONS:
- Preheat the oven to 375°F (190°C). Grease an 8-inch ovenproof skillet or square baking pan with approximately a tablespoon of olive oil.
- In a food processor, combine the all-purpose flour, baking powder, and salt. Turn on the machine and gradually pour the 1/3 cup of olive oil through the feed tube. Add most of the warm water. Process for about 30 seconds until the dough forms a well-defined, barely sticky ball. The dough should be easy to handle. If it appears too dry, add the remaining water, one tablespoon at a time, processing for 5 to 10 seconds after each addition. If the dough seems too wet, add a tablespoon or two of flour and briefly process.
- Transfer the dough to the prepared pan and press it until it evenly covers the edges. Flip the dough over and press it again.
- Cover the pan with foil and bake for 20 minutes. Then, remove the foil, sprinkle the top of the bread with a little coarse salt, and continue baking for an additional 20 to 25 minutes. The bread should turn golden on top and spring back when gently touched.
- Allow the bread to cool in the pan for a short while. Then, cut it into wedges or squares and serve immediately. If not consumed right away, the bread can be stored for up to a day.
VARIATION:
Griddled Olive Oil Salt Bread: If you prefer to cook the bread on a stovetop, follow these steps instead. Instead of preheating the oven, heat a griddle or a heavy-bottomed pan over medium heat. Grease the surface with olive oil. In Step 2, divide the dough into 8 to 12 pieces and shape them into patties about 1/2 inch thick. Once the griddle or pan is hot, add enough olive oil to lightly coat the bottom. Place as many bread patties as can fit comfortably without overcrowding, working in batches if necessary. Cook the patties undisturbed until they begin to brown around the edges and the tops bubble slightly, about 5 minutes. Flip them and continue cooking until the other side becomes crisp and golden, usually taking a few more minutes. Sprinkle with salt before serving.
Enjoy this quick and versatile Olive Oil Salt Bread as a side dish, appetizer, or as a delicious accompaniment to soups, salads, or main courses. The simplicity of the recipe makes it perfect for busy days when you need fresh bread in a flash.
