📝 About This Recipe
Tracing its origins back to the 17th century in the heart of Andalusia, these delicate, hand-stretched olive oil tortas are a masterpiece of Spanish baking. Each wafer-thin disc is a symphony of crispy texture, fragrant aniseed, and the fruity punch of premium extra virgin olive oil. Traditionally enjoyed as a sweet-savory snack, they represent the rustic elegance of Mediterranean pastry craft, offering a satisfying crunch and a lingering floral aroma.
🥗 Ingredients
The Dough Base
- 500 grams All-purpose flour (sifted)
- 160 ml Warm water (approximately 105°F)
- 7 grams Active dry yeast (one standard packet)
- 1/2 teaspoon Sea salt (fine grain)
The Infusion and Aromatics
- 125 ml Extra virgin olive oil (use high quality Spanish oil if possible)
- 1 tablespoon Aniseed (whole seeds)
- 1 tablespoon Sesame seeds (toasted)
- 1 tablespoon Lemon zest (finely grated)
- 2 tablespoons Anisette liqueur (or Orujo/Grappa)
The Coating
- 1/2 cup Granulated sugar (for dredging the tops)
- 1 teaspoon Ground cinnamon (optional, to mix with sugar)
👨🍳 Instructions
-
1
In a small saucepan, heat the extra virgin olive oil over medium heat. Add the whole aniseeds and lemon zest, frying them gently for 2-3 minutes until fragrant but not browned. Remove from heat and let cool completely.
-
2
In a small bowl, whisk together the warm water and yeast. Let it sit for about 5-10 minutes until it becomes frothy and activated.
-
3
In a large mixing bowl or the bowl of a stand mixer, combine the sifted flour and sea salt. Create a well in the center.
-
4
Pour the yeast mixture, the cooled infused olive oil (including the seeds and zest), the toasted sesame seeds, and the anisette liqueur into the flour well.
-
5
Mix by hand or with a dough hook until a shaggy dough forms. Knead for 8-10 minutes until the dough is smooth, elastic, and slightly oily to the touch.
-
6
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
-
7
Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.
-
8
Punch down the risen dough and divide it into 12 equal portions (roughly 65-70g each). Roll each portion into a smooth ball.
-
9
On a lightly floured surface, use a rolling pin to flatten each ball into a very thin disc, about 5-6 inches in diameter. The thinner they are, the crispier the result.
-
10
Place a shallow plate with the granulated sugar nearby. Gently press one side of each dough disc into the sugar, ensuring a generous, even coating.
-
11
Transfer the discs to the prepared baking sheets, sugar-side up. Space them at least an inch apart.
-
12
Bake for 12-15 minutes, or until the edges are golden brown and the sugar on top has begun to lightly caramelize.
-
13
Remove from the oven and let them cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely for maximum crunch.
💡 Chef's Tips
Always use the best quality Extra Virgin Olive Oil you can find, as it provides the primary flavor profile. If the dough keeps shrinking back while rolling, let the dough balls rest for 10 minutes to relax the gluten. For an extra-shatteringly crisp texture, roll the dough directly onto pieces of parchment paper. Store the cooled tortas in an airtight container immediately to prevent them from losing their crispness to humidity. Don't skip the step of cooling the oil; adding hot oil directly to the flour can 'cook' the yeast and prevent a proper rise.
🍽️ Serving Suggestions
Serve alongside a glass of chilled sweet Sherry or Moscatel wine. Pair with a sharp Spanish Manchego cheese and a dollop of quince paste (membrillo) for a classic tapa. Crush them over a bowl of creamy Greek yogurt and fresh figs for a decadent breakfast. Enjoy as an afternoon treat with a strong cup of café con leche. They make a wonderful accompaniment to a charcuterie board featuring salty Ibérico ham.