More About This Recipe
When I first made Olive Oil Flatbread, it was in the midst of our move to the cornfields – er, the fabulous land of Iowa. Between packing and prepping our travel arrangements, time was short. Very short. But baking was still at the top of the priority list.
This Olive Oil Flatbread was – and is – the perfect thing to make when you just have to bake something, but you don’t have much time (which, for me, seems a to be daily occurrence).
This recipe is worlds away from some unleavened bread, which can be quite bland. It’s salty and crispy, with the slightest olive oily taste. It’s also known as “carta musica,” or sheet music, for its incredible thinness.
The process of making Olive Oil Flatbread is as simple as the list of ingredients, most of which I’m sure you already have in the house (isn’t it wonderful when that happens?). A word of caution, however: This bread is a sensitive one, so baby the bread as much as possible by watching it constantly baking through the oven door (but don’t keep opening the door, or you lose the heat) until the edges are just about to burn. Then that’s it. You’re done.
Though we don’t plan on moving again anytime soon, this bread is a perfect recipe when I’m in a hurry to make an appetizer for a dinner party. It tastes especially delicious with a smearing of hummus and a potpourri of capers and onions. For that kind of meal, I’ll take some time to slow down.