No-Knead No-Yeast Homemade Bread with Olive Oil & Herbs
2cupsall-purpose flour256 grams
1tspbaking powder4 grams
1tspsea salt5.9 grams
1/2tbspdried thyme1.37 grams
1/2tbspdried rosemary1.67 grams
1/2tbspdried parsley.81 grams
2tbspextra virgin olive oil30 ml
1 1/4cupswater310 ml
Add 2 cups all-purpose flour into a large bowl, a generous teaspoon of baking powder, 1 teaspoon of sea salt. 1/2 tablespoon dried thyme, 1/2 tablespoon dried rosemary and 1/2 tablespoon dried parsley, mix all the dry ingredients until well combined
Next add in 1 1/4 cups water and 2 tablespoons of extra virgin olive oil, mix all the ingredients together, the mixture should end up between a stiff dough and a batter, once well combined, continue to mix for another minute to 2 minutes, this helps release some of the gluten strands in the flour to give this quick bread more of a classic bread texture
Grease a 9 x 5 inch baking pan with some extra virgin olive oil, add in the dough mixture, evenly spread out and make sure it´s in a flat layer, add into a preheated oven, bake only option, 190 C - 375 F, after 50 to 60 minutes the bread should be perfectly baked (it took me 55 minutes), remove from the oven, insert a toothpick in the middle, if it comes out cleanly the bread is perfectly baked, remove the bread loaf from the pan and transfer to a wire rack, let it sit for 15 minutes and serve
Again, honor to Spain on a Fork for the recipe itself.
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