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Olive Oil Tortas (Tortas de Aceite)
These thin, crisp, cracker-like Spanish breads, called tortas de aceite, are subtly sweet from a sprinkle of sugar that forms a frosty coating. But the star is extra-virgin olive oil. The fruity, peppery flavor of olive oil is complemented by fragrant orange zest and fennel seeds; sesame and cinnamon are a delicious pairing in the variation below. Serve with coffee, tea or dessert wine; include them on a cheese board; or tuck a shard into a bowl of ice cream. You can enjoy them as soon as they’ve cooled completely, but we found their flavor and texture improve after an overnight rest. In an airtight container, they’ll keep for several days.
Makes ten
5½-inch tortas
Tip
Don’t use all-purpose flour. The lower protein content of cake flour means less gluten development in the dough so these tortas bake up with a shorter, flakier, more delicate texture than the typical flatbread. h
2 hours
15 minutes active, plus cooling
Ingredients
-
240
grams (2 cups) cake flour
-
1
tablespoon fennel seeds
Directions
-
01In the bowl of a stand mixer, whisk the flour, fennel seeds, orange zest, salt and yeast. Attach the bowl and dough hook to the mixer and, with the machine running on low, slowly add the water, then the oil. Mix on medium just until the dough comes together and no dry flour remains, 3 to 5 minutes; the dough will be shiny, but will not be smooth. Using a silicone spatula, scrape the sides of the bowl and gather the dough in the center, forming a ball. Cover with plastic wrap and let rise at room temperature until doubled, about 45 minutes. Meanwhile, line 2 rimmed baking sheets with kitchen parchment.
Reviews
March 29, 2025
I've been making these a lot.
I've made four batches of these, love them. After the first batch, they're easier than they look. There is way too much fennel though, it overpowers everything. Reduced to 1 tsp, still too much. Eliminated the fennel completely and substituted some toasted sesame seeds , added more orange zest. Better. The last batch I did I increased the zest even more, added a touch of vanilla and decreased the sesame seeds. I also used sugar-in-the-raw for the tops instead of just granulated. 5/5
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