This recipe took even less time, because, unlike the first recipe that requires cutting and chopping, making the Olive Oil Flatbread dough is just a matter of unceremoniously dumping everything in a bowl and using a little French spatula (a flexible little plastic scraper – also called a dough scraper), rather than a wood spoon to mix everything and bring it into a nice big ball. Even better is to dump all the ingredients into the bowl of a food processor or standing mixer, in which case the whole procedure literally takes about 30 seconds.
Olive Oil Flatbread
3 cups all purpose flour
1/4 cup extra virgin olive oil
3/4 cup water
1 tsp. salt
Mix all the ingredients together – either by hand or with a food processor or standing mixer – until it becomes a nice, soft ball of dough. Let rest for about 10 minutes. divide the dough into about 12 pieces (or more, if you want the flatbreads smaller). Roll the dough into flattened discs. Do not worry if they’re not perfectly round, or if they are different sizes.
Brush a non-stick frying pan with olive oil, and fry the dough a few seconds on each side, turning the dough often to prevent burning.
Marinated Tomato and Cheese Salad
This recipe is especially good in the summer, when tomatoes are ripe. You can make it in the morning, and then cover the bowl and let it sit on the counter for a few hours as the flavors meld and the brie oozes. Provide slices of a good-quality bread for dipping and scooping, and you’ll hear the swoons from your guests as they eat this amazingly delicious but amazingly simple recipe.
4 ripe large tomatoes, cored, seeded and chopped into ¾ inch cubes
1 pound of Brie, rind removed, cheese cut into irregular pieces
1 cup basil, cut into strips
3 cloves garlic, finely minced
2/3 cup best quality extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Combine the tomatoes, Brie, basil, garlic, olive oil, salt and pepper in a large serving bowl. Stir gently to combine. Let stand covered at room temperature at least two hours. Serve with bread to soak up the marinade.
From The Silver Palate Goodtimes Cookbook, sourceExtra Virgin Olive Oil in Two Delicious Recipes,