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Herbed Olive Oil Bread

Published on September 9, 2010 By Emily. Updated on February 6, 2016

Continuing with the theme of “reasons I love my food processor,” I wanted to introduce you to this really delicious bread I made.

Credit must be given where credit is due, this recipe is adapted from Mark Bittman’s How to Cook Everything Vegetarian.   He’s got a number of quick bread recipes in there, and though I’ve only tried a couple of them, early results indicate that they’re well worth making.  This particular bread is doughy, dense and more like a biscuit than, say, French bread.  It’s hearty and really delicious. It was amazing with tomato soup.

This recipe is so easy it’s almost embarassing.  If you’re like me and you believe that homemade bread is an indicator of your kitchen proficency, make this and serve it to your friends. It’s fast, and I always have all of the ingredients in my pantry, meaning you can make a loaf with very little notice.  They don’t have to know that it only took you 50 minutes.

Herbed Olive Oil Bread

Adapted from Mark Bittman’s Olive Oil Salt Bread

1/3 cup olive oil

3 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

2 tablespoons dried herbs (I used Italian Seasoning, but basil, oregano, rosemary and/or thyme would all work)

  1. Preheat oven to 375°.  Grease an 8-inch square pan with olive oil.
  2. Put the flour, baking powder, salt and herbs into the bowl of your food processor.
  3. Turn on the machine and SLOWLY pour the 1/3 cup of olive oil through the feed tube.
  4. SLOWLY add just a little less than 1 cup of warm water through the feed tube.  The dough should become a ball, barely sticky and easy to remove from the food processor.  If not, add more water.  If it’s too wet, add a little more flour.

  1. Press the dough into your oiled pan, pressing it into the corners.  Flip over the dough and press it again.
  2. Cover the pan with foil and bake for 20 minutes.
  3. Remove foil.  Sprinkle with coarse salt and bake for another 20-25 minutes.  The top should turn golden brown.
  4. Allow to cool in the pan, then cut and serve.

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Filed Under: bread, recipe Tagged With: baking, bread, Mark Bittman, recipe

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Comments

  1. Rache Wilkerson says

    September 9, 2010 at 8:55 pm

    Um, YUM! This looks so simple and so good!! Can’t wait to try, I haven’t baked bread in a while!

Trackbacks

  1. Relishments » Avocado Pasta (Vegan, Days 1 & 2) says:
    February 8, 2011 at 8:59 pm

    […] school yesterday, smelled it and remembered that I didn’t have to cook dinner.  Served with herbed olive oil bread and roasted rutabaga glazed with agave.  My first time making rutabaga–thanks […]

  2. Highlights: Breads | Relishments says:
    January 23, 2016 at 5:14 pm

    […] Herbed Olive Oil Bread […]

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Emily
Last week Brian and I finally got around to hiring Last week Brian and I finally got around to hiring a sitter for a rare night out. We went to dinner at @publicna and took advantage of the opportunity with drinks, appetizers and dessert.

Pictured:
- Citrus Braised Beef Tacos
- "Chicken and Waffles"
- House Fries with Garlic Aioli
- Fried Chickpeas
- Blood Orange Cheesecake
It was no surprise that Public was close to full on a Wednesday night - everything was so good. 

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New year, new theme word! This year's word is "enr New year, new theme word!
This year's word is "enrich" and I'm really excited about it.

I've written more about this year's theme on the blog. Click in the link in my profile or follow the link below to read the post.
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https://www.relishments.com/blog/my-2023-theme-word-enrich/
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#YearlyTheme #MyOneWord #2023 #enrich2023 #NewYearsResolution
It's not New Year's Eve without a Top 9 post. It's It's not New Year's Eve without a Top 9 post.
It's almost all #Berkshires content this year, which is great.
1. A pasta salad reel that took longer to create than the recipe took to make.
2. A reel from North Carolina where I could have watched birds all day.
3. The @thelazygenius book giveaway.
4.@plantconnector 
5. @berkshiremuseum 
6.@sculpture.now at @themountlenox 
7. @massmoca 
8. @mountainviewfarm413 
9. The #AshuwillticookRailTrail
New on the blog: My 2022 reflections on last year' New on the blog: My 2022 reflections on last year's theme word - resume. 

I was able to get back to many activities that were meaningful to me this year and I'm calling this theme a success. Follow the link below or click the link in my profile to read more.
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New on the blog: My Favorite Recipes of 2022. For New on the blog: My Favorite Recipes of 2022.

For the fourth year, I've recapped the best new (to me) recipes I made this year in the hope that they'll give you some new dishes to try. This year's list is short, but delicious. It includes @budgetbytes My Favorite Recipes of 2022
Published on December 30, 2022 By Emily. Updated on December 30, 2022

It’s hard to believe that 2022 is basically behind us. Though overall this year found me getting back to the person I want to be (post-babies and “post”-pandemic), I did not try nearly as many new recipes this year as I used to. In fact, I was pleasantly surprised to see that I’d made note of any new-to-me recipes I wanted to share in this post. This year’s list is short, but delicious. It includes recipes from @budgetbytes, @smittenkitchen and @howsweeteats.
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Read the post by visiting the link in my profile or 
https://www.relishments.com/blog/my-favorite-recipes-of-2022/
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#RecipeRoundUp #BestRecipes2022 #FavoriteRecipes
@coastalmainebotanicalgardens continues to be one @coastalmainebotanicalgardens continues to be one of the highlights of all my return trips to Boothbay and their annual Gardens Aglow event continues to impress. It was great to be back to walking the gardens instead of the pandemic drive through and there seemed to be more lights than ever.  I'm already looking forward to next year.
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#Boothbay #BoothbayMaine #CoastalMaineBotanicalGardens #GardensAglow #BotanicalGarden #MidcoastMaine
It has been a while, but there is finally a new CS It has been a while, but there is finally a new CSA menu plan on the blog! Visit the link below or in my profile to see how I plan to make use of some of the @mightyfoodfarm produce seen here.
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https://www.relishments.com/blog/welcome-to-winter-farm-share-csa-menu-plan-148/
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#MightyFoodFarm #EatLocal #EatSeasonal #VermontGrown #CSApickup #CSAshare #KnowYourFarmerKnowYourFood #MenuPlanning #MealPlanning #igers413 #igers413_food #BerkshireFoodies
Fall in the Berkshires is always incredible, but t Fall in the Berkshires is always incredible, but this year we've had weather that has also been outstanding. The past 2 weekends have included time at Jaeschke Orchards, the Greylock Glen, and the Ashuwillticook Rail Trail as well as stopping to photograph any random foliage I see. 
Check out the last slide for video of some feathered friends we saw on a walk.
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@freshgrassfestival continues to be one of my favo @freshgrassfestival continues to be one of my favorite events each year, and it doesn't hurt that it's just minutes away from home. Enjoying the festival with my kids is definitely a different experience than without, but it's still a good time. The weather was especially cooperative today which was great for all the laps I did around the @massmoca campus pushing a stroller. I'm already looking forward to next year.
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