Wednesday, October 13, 2010

Olive Oil and Sea Salt Bread

This recipe is from the Mark Bittman, How to Cook Everything Vegetarian cookbook. This bread is very easy and more like a biscuit type dough. There are many variations for adding additional flavors. Also, please to do not be put off by the amount to salt in the above photo. Most of it falls off when you cut the bread and you can dust off even more if you so desire. I just wanted more salt for the photo.

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sea salt for the dough, more for the top
1/3 cup olive oil
1 cup warm water
  1. Preheat the oven to 375°. Spray a square baking dish with cooking spray and set aside.
  2. Put the flour, baking powder and 1 teaspoon salt in a food processor and turn on the machine. Pour through the feed tube first the olive oil and then the warm water. Process for 30 seconds or until the dough has formed a ball. If the dough is too dry, add more warm water, 1 tablespoon at a time. Once the dough is a well defined, easy to work with ball, remove it from the food processors.
  3. Press the dough into the prepared pan, then turn it over and press it into the pan again. Cover with foil and bake for 20 minutes.
  4. Remove the bread from the oven, take off the foil, and sprinkle the top with a coarsely grated sea salt. Return to the oven and bake for an additional 20 to 25 minutes.
  5. Enjoy!

Serves 9 when cut into 9 equal squares. 203 calories, 8 grams of fat, 0 grams of fiber

1 comment:

  1. I would love to add rosemary to this bread, yum!


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