Olive Oil Salt Bread

1. 1

   Preheat oven to 375u00b0; grease an 8-inch skillet or square baking pan with about a tablespoon of olive oil.

2. 2

   Put the flour, baking powder, and salt in a food processor and turn the machine on.

3. 3

   Pour through the feed tube first 1/3 cup of the olive oil, then most of 1 cup of warm water.

4. 4

   Process 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 5-10 seconds after each addition; if it is too wet, which is unlikely, add a tablespoon or two of flour and process briefly.

5. 5

   Put the dough into the prepared pan and press until it fits to the edges.

6. 6

   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 20-25 minutes, until the top is golden and springs back when touched gently.

7. 7

   Cool in the pan a bit, then cut into wedges or squares and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.