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Quick Olive Oil Salt Bread (No Yeast) – vegetarian recipe
Stav Kogan

Quick Olive Oil Salt Bread (No Yeast)

Imagine pulling a warm, flaky, golden-crusted loaf from your oven in under an hour. This Olive Oil Salt Bread is a go-to recipe for instant gratification, featuring a rich, biscuit-like texture and a savory flavor that's absolutely irresistible.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 serving
Calories: 310
Ingredients Method Nutrition

Ingredients
  

  • 3 cups (360g / 12.7 oz) all-purpose flour
  • 1 tablespoon (15 ml / 0.5 fl oz) baking powder
  • 1 teaspoon (5 ml / 0.2 fl oz) coarse sea salt, plus more for sprinkling
  • 1/3 cup (80ml) extra virgin olive oil, plus more for the pan
  • 1 cup (240ml) warm water
  • Use a good quality extra virgin olive oil. Since it's a key flavor component, a fruity, robust oil will make the bread shine.
  • Get creative with add-ins! After processing, gently knead in 1/2 cup (480 ml) of chopped olives, shredded Parmesan cheese, fresh rosemary, or sun-dried tomatoes for a flavor boost.
  • This bread is best enjoyed the day it's made, preferably still warm. If you have leftovers, wrap them tightly and reheat in a toaster or oven to refresh the texture.

Method
 

  1. For Skillet-Baked Bread
  2. Preheat & Prep: Preheat your oven to 375°F (190°C). Generously grease an 8-inch cast-iron skillet or square baking pan with olive oil.
  3. Mix the Dough: In a food processor, pulse the flour, baking powder, and 1 teaspoon (5 ml / 0.2 fl oz) of salt to combine. With the processor running, stream in the 1/3 cup (720 ml) of olive oil, followed by about 3/4 cup (960 ml) of the warm water.
  4. Form the Dough: Process for about 30 seconds until the dough comes together in a soft, easy-to-handle ball. If it seems too dry, add the remaining water 1 tablespoon (15 ml / 0.5 fl oz) at a time. If it's too sticky, add a sprinkle of flour.
  5. Shape in Pan: Transfer the dough to your prepared pan and press it out to the edges.
  6. Flip the dough over once to coat both sides with oil, then press it into place again.
  7. Bake: Cover the pan with foil and bake for 20 minutes.
  8. Remove the foil, sprinkle the top generously with more coarse sea salt, and bake for another 20-25 minutes, or until the top is golden brown and springs back when you gently press it.
  9. Serve: Let the bread cool in the pan for a few minutes before cutting into wedges or squares.
  10. Serve warm!
  11. Variation: For Griddled Flatbreads
  12. Prepare the Dough: Follow steps 2 and 3 above to make the dough.
  13. Shape the Breads: Divide the dough into 8 to 12 equal pieces.
  14. Pat each piece between your hands to form a patty about 1/2-inch thick.
  15. Cook: Heat a large, heavy skillet or griddle over medium heat and add enough olive oil to coat the bottom.
  16. Working in batches, cook the breads for about 5 minutes per side, until golden brown, crisp, and bubbly.
  17. Serve immediately.
  18. Don't overwork the dough.
  19. Mix just until it comes together. Overworking can develop the gluten too much, making the bread tough instead of tender and flaky.

Nutrition

Calories: 310kcalCarbohydrates: 40gProtein: 6gFat: 14g

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