Quick, simple, and delicious, think of a great big biscuit in a pan, made a bit healthier with olive oil replacing butter and plain H2O for the liquid, and that's what you've got here. The finished bread has that same creamy biscuit interior with the same flaky outside crust. I'm looking forward to trying this with part ww flour or folding in grated cheese, maybe even bacon chunks or chopped pepperoni.
A couple caveats. The first time I made it, it didn't brown well on top and I quickly realized why. The oil in the 8 inch square pan I used pooled in one corner, so in the "flipping" process, not a lot adhered to the top, which I assume is the idea. Next time out, I brushed the pan well, pressed the dough in, then brushed the top with more olive oil without flipping, and it browned nicely.
To answer what I think the first question might be: no, it's not especially salty, but you can adjust up or down with the sprinkling done at 20 minutes. (I used sea salt.)
As for keeping it, I cut leftovers in squares, freeze in a ziplock bag and nuke as needed, and they're just fine.
Also, if you're using the square baking pan, flip it out to cut. It's a lot easier than trying to remove a square, given the crumbling.
I'll post the griddle variation (which I haven't done) later, but basically, just divide the dough into 8 - 12 pieces, flatten in your hands to 1/2 inch thick, and cook over medium heat on a well oiled griddle or pan for about five minutes a side, until brown at the edges and the tops bubble a bit. Flip and cook til crisp and golden on the other side.
Olive Oil Salt Bread
(Mark Bittman; How to Cook Everything Vegetarian)
Makes: 4 to 6 serving
Time: about 45 minutes, largely unattended
There is no quicker, hassle-free way to get fresh warm bread on the table, especially if you make the griddled variation. Rich and flaky with olive oil, this biscuit-like dough is easy to handle and takes all kinds of additions, like cheese, chopped olives or seasonings. Just knead them in with your hands after processing. Like most unyeasted breads, it doesn’t keep for more than a day and is best eaten still warm from the oven.
1/3 cup olive oil, plus more for greasing the pan
3 cups all-purpose flour
1 Tbsp baking powder
1 tsp. salt, preferably coarse or sea salt, plus more for sprinkling
1. Preheat the oven to 375 F. Grease an 8 inch skillet or square baking pan with about a tablespoon of olive oil. Put the flour, baking powder, and salt in food processor and turn the machine on. Pour through the feed tube first 1/3 cup of the olive oil, then most of 1 cup of warm water. Process for 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 or 10 seconds after each addition. If it is too wet, which is unlikely, add a tablespoon or two of flour and process briefly.
2. Put the dough into the prepared pan and press until it fits to the edges. 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 to 25 minutes, until the top is golden and springs back when touched gently. Cool in the pan a bit and serve.