teaspoon salt, preferably coarse, plus more for sprinkling
Serving Size: 1 (77) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 170 g34 %
Total Fat 18.9 g29 %
Saturated Fat 2.6 g13 %
Cholesterol 0 mg
Sodium 855.9 mg
Dietary Fiber 2.5 g10 %
Sugars 0.2 g1 %
Protein 9.7 g
Preheat oven to 375°; grease an 8-inch skillet or square baking pan with about a tablespoon of olive oil.
Put the flour, baking powder, and salt in a 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 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.
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 20-25 minutes, until the top is golden and springs back when touched gently.
Cool in the pan a bit, then cut into wedges or squares and serve.