Savory Tortas de Aceite recipe

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Ingredients

½ cup warm water (110 degrees F (43 degrees C))
2 tablespoons warm water (110 degrees F (43 degrees C))
½ cup extra-virgin olive oil
1 ½ teaspoons active dry yeast
1 ½ cups all-purpose flour, or more as needed
1 tablespoon dried thyme
½ tablespoon ground dried rosemary
½ teaspoon sea salt

Nutrition Info

215.7 calories
carbohydrate: 18.6 g
cholesterol: : -
fat: 14.3 g
fiber: 1.1 g
protein: 2.8 g
saturatedFat: 2 g
servingSize: -
sodium: 111.8 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir 1/2 cup plus 2 tablespoons water, olive oil, and yeast together in a bowl. Set aside in a warm place for 10 minutes.

  2. Preheat the oven to 400 degrees F (200 degrees C). Lightly oil 2 large baking sheets.

  3. Mix flour, thyme, rosemary, and salt together in a separate bowl. Make a well in the center and slowly pour in the yeast mixture, stirring gradually using a fork. Knead gently by hand until a smooth dough forms, 2 to 3 minutes. Add more flour 1 tablespoon at a time if dough is sticky. Let rest in a warm place for 5 to 10 minutes.

  4. Lightly flour a clean work surface and a rolling pin. Divide dough into 8 equal pieces, shape each into a ball. Roll out each ball into a 6-inch circle. Place 4 tortas on each baking sheet.

  5. Bake in the preheated oven for 6 to 7 minutes. Flip tortas over and bake until golden brown, 6 to 7 minutes more. Watch closely towards the end to ensure that they don't burn. Transfer to wire racks to cool.

Recipe Yield

8 tortas

Recipe Note

These Spanish olive oil tortas are somewhere between a flatbread and a crisp bread in texture and are delicious alone (with soup, for example), or topped with whatever you like - cream cheese, cold meat, pesto, antipasto. You choose!

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