Recipe: Quick & Easy 45-minute Bread (No Yeast) + Charcuterie Board

Last week, we received a delivery of delicious cold cuts and cheeses from Bottega Mediterranea. So, we decided to prepare a charcuterie board for lunch. To go with the meats and cheeses, Hubby also made a quick and easy bread, which required no yeast, no rise time, and no kneading! Just mix and pop in the oven to bake. Imagine that, fresh bread on the table in 45 minutes ;)

An amazing charcuterie board we put together for lunch! :)

Great results - nice and dense bread. Don't forget to serve it with an olive oil-balsamic vinegar dip.

To read more about Bottega Mediterranea and the products that they offer, please check out this post. They offer free delivery for orders above RM100 in the Klang Valley.

We love their cold cuts, this time we tried seven types - spicy salami, coppa, finocchiona, salami Napoli, mortadella, bresaola and honey ham. My favorite is the coppa, which is similar to prosciutto while Hubby loves the spicy salami.  Bottega also stocks lots of cheeses, and they have 3 new cheeses: Gouda, Emmentaler DOP Switzerland, and Emmental Bavarese.

Stay tuned for some of our creations, which I will share here in the coming weeks. :)

We enjoyed it so much at lunch time, we made another charcuterie board in the evening to share with BabySumoKids and my parents. BabySumoKids love the cheeses (Grana Padano in particular) as well as the honey ham and Santal pear juice.

Zabu Grillo Sicilian wine

Quick and Easy 45 minute Bread (No Yeast)
Recipe by Baby Sumo, adapted from here
Preparation time: 3-4 minutes
Cooking time: 42 minutes
Serves 6


Ingredients
1/3 cup extra virgin olive oil
3 cups all purpose flour
1 tbsp baking powder
1/2 + 1/4 tsp of salt, preferably Maldon salt

1/2 tsp dried herbs such as basil, rosemary and thyme
1 cup of warm water


1. Preheat oven to 190C / 170C fan. Grease a 20cm square baking tin with oil. 

2. Place the flour, baking powder, and 1/2 tsp salt in a large bowl. Turn on the mixer and slowly add the olive oil and water. Mix for about 2 minutes. the dough should form a ball and is barely sticky. If it hasn't come together yet, add additional water a tablespoon at a time. Add the dried herbs.

3. Put the dough into the pan and flatten it until the dough fits to the edges. Flip and press again. Cover tightly with foil and place in the oven. 

4. After 20 minutes, remove the foil and sprinkle the top with 1/4 tsp salt and more herbs (if you like). Bake for another 20 minutes. If the top is still pale, switch to grill setting, and place the bread under the hot grill for about 1 1/2 to 2 minutes.

5. Serve the bread with a olive oil-balsamic vinegar dip.

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