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1
Combine flour with salt and yeast in a food processor fitted with a plastic blade.
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2
Pulse a few times to mix.
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3
With the machine running, pour in the olive oil, then all but about 2 tablespoons of the water into the food tube.
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4
Mixture should not be stiff enough to be gathered into a ball, nor should it be runny like a batter.
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5
It should be elastic and resilient, about the consistency of melted mozzarella cheese.
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6
Add a little more water if it is too stiff.
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7
The dough can be left to rise in the food processor.
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8
Replace the cylinder to close the feed tube.
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9
Or transfer the dough to a lightly oiled bowl, cover with plastic wrap and set aside to rise.
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10
Allow the dough to rise at least three hours.
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11
It can be left to rise as long as 24 hours.
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12
Oil a nonstick baking sheet and dust it with flour or cornmeal.
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13
Using a spatula, scrape the dough out of the food processor or bowl and onto the baking sheet, allowing it to fall in an oval shape about twice as long as it is wide.
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14
Pile the dough so it mounds up to about 2 inches high in the middle.
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15
Set aside to rise until doubled, 1 1/2 to 2 hours.
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16
Alternately, the dough can be piled into an oiled, floured, nonstick pie or cake pan, 8 inches in diameter.
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17
Preheat oven to 425 degrees.
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18
Dust the top of the bread lightly with flour.
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19
Bake for about 45 minutes, until golden brown.
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20
Allow to cool completely before slicing.
