A couple of days ago while scouring through the Food52 blog, I came across these Tortas de Aceite. (olive oil tortas.) It took me about 2 minutes to persuade myself to make these. Though my barn was being surrounded by my kids looking for something to eat and they were not talking pizza this time.
Whats is an olive oil tortas? Think very crisp bread, almost cracker like. Think cookie with no sugar, or a crunchy tortilla. They are pretty incredible and so super simple to make. Use these as a base for a grand cheese spread, or do what we did and devour them all almost before we had any photography proof.
Some notes: The classic recipe calls for sugar and some spices like anise and sesame seeds, I modified and kept this recipe very basic. Feel free to experiment.
Ingredients (yield 11 or 12 tortas) Recipe adapted by Rebecca Firkser Food52
120 grams (1 cup) all purpose flour
60 grams (2 oz.) spanish olive oil
60 grams (2 oz.) water (tepid 105 F)
2 grams (1/2 teaspoon) sea salt
2 grams (1/2 tsp) active dry yeast
1 egg (for egg wash)
1. Pour water into bowl and add salt and whisk till dissolved. Next add the yeast and whisk, then add the olive oil.
2. Add flour into mixture and knead for 3 or 4 minutes. Cover bowl and let proof for 1-2 hours, until dough has doubled in size.
3. Remove dough and portion into 25 gram balls.
4. Preheat oven at 400 F with Baking Steel on top rack.
5. Take some parchment (14 x 14 square to fit onto your Steel) coated lightly with flour, grab your rolling pin and carefully roll out each into 6 inch diameter. Make 4 per batch. Coat the top with egg wash. Launch parchment onto your Baking Steel and cook for 6 minuets, or until they become crispy.
6. Remove batch and let cool and repeat. In our case, they didn't cool much..