Olivver healthy, quick olive oil pan bread

Breakfast. What to do? If you’ve never settled on a quick, easy, healthy way to do breakfast that you truly love, this may be a recipe for you. And even if it’s not for breakfast, this olive oil pan bread can be so many other things - the basis for a quick lunch or dinner pizza, easy peasy side breads for a main… the possibilities are, as they say, endless. Even better, you can make a batch, use a bit and keep the rest in the refrigerator for a week, plucking out a bit dough as and when required.

 Ingredients
2 cups flour Generous teaspoon of salt 
Dash of maple syrup
A large tablespoon of dried yeast T
he best EVOO you can allow (lately I’ve been using the fabulous Old French Road Frantoia)

Method
Add the dried yeast to 400 mls or so of very warm water with a glug of the maple syrup. Let sit for 10 mins until bubbling happily. Into a large bowl go the flour and salt; once the yeast mixture is ready pour a goodly amount into the bowl and mix at all (I use two large spoons). 

You’ll quickly get a feel for how much of the yeast mixture is enough - and easy enough to add a bit more flour if you go overboard.  Once it’s a nice dough you have the option of tipping onto a lightly floured bread board for a knead. Though this isn’t necessary there is something nice about stretching and folding the dough. (You can also handle with olive oil instead of flour, or even add a dash of olive oil into the dough mixture.)

Get a frypan - I find a stainless steel pan gets the best results - splosh in a generous amount of your fine olive oil and bring up to a high-ish heat. While that’s happening roll out a lump of the dough into a flatbread. Cook the flatbread for a few minutes on each side, it will brown & possibly puff up satisfyingly as well.  Plate up and pour over any remaining extra virgin olive oil from the pan. Smear over topping of your choice - vegemite is delicious. Or roll up with some quick scrambled eggs. Or top with rosemary and sea salt as side breads for a dinner. You do you!

Put the remaining dough in a plastic bag in the fridge and use as required (warm the lumps of dough with your hands for best results). And there you have it - a supply of super quick and easy dough ready to go any time.