Categories: Mark Bittman, Quick Bread, Side Dish
Ingredients
- 1/3 cup olive oil, plus more for greasing the pan
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt, preferably coarse, plus more for sprinkling
Directions
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Preheat oven to 375°; grease an 8-inch skillet or square baking pan with about a tablespoon of olive oil.
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2
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Put the flour, baking powder, and salt in a food processor and turn the machine on.
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3
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Pour through the feed tube first 1/3 cup of the olive oil, then most of 1 cup of warm water.
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4
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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.
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5
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Put the dough into the prepared pan and press until it fits to the edges.
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6
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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.
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7
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Cool in the pan a bit, then cut into wedges or squares and serve.