Spanish Olive Oil Tortas ~ Tortas de Aceite

Name: Spanish Olive Oil Tortas ~ Tortas de Aceite
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 tortas
Ingredients: 1 1/2 to 2 1/2 cups Italian 00 flour* or cake flour; 1 teaspoon sea salt; 2 teaspoons fennel seeds; Scant 1/2 cup Spanish extra-virgin olive oil; 2/3 cup warm water; 3 tablespoons raw sugar; 2 teaspoons active dry or instant yeast; confectioners’ sugar; all-purpose flour; 1 large egg white

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Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings
12 tortas
Calories
176 kcal
Course
Dessert
Cuisine
Spanish

Spanish Olive Oil Tortas ~ Tortas de Aceite

Iris Warren

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Spanish olive oil tortas, or tortas de aceite, taste just like the store-bought sweet olive oil tortas by Ines Rosales when you follow our instructions. Crisp. Crackly. And with just the right amount of sweet. Here's how to make them at home as well as how to serve them.

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Ingredients

Servings

1 1/2 to 2 1/2 cups Italian 00 flour* or cake flour
1 teaspoon sea salt
2 teaspoons fennel seeds
Scant 1/2 cup Spanish extra-virgin olive oil plus more for the baking sheets
2/3 cup warm water
3 tablespoons raw sugar plus extra for sprinkling
2 teaspoons active dry or instant yeast
confectioners’ sugar for dusting
all-purpose flour for the work surface
1 large egg white beaten

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Instructions

Preheat the oven to 450°F (230°C).
In a large bowl, stir together 1 1/2 cups flour (180 g), salt, and fennel seeds.
Pour the oil into a measuring cup or another bowl containing the water, stir in the sugar and yeast, and mix well. Let rest for a few minutes until it becomes frothy.
Make a well in the center of the flour mixture and slowly pour in the yeast mixture, using a fork to gradually mix in the flour. When everything starts to come together, use your hands to mix it into a smooth dough. If the dough is sticky as heck, add some or all of the remaining 1 cup flour, a little at a time, until a smooth dough forms. It's quite possible you'll need to add at least 1/2 cup and as much as the full 1 cup.
Lightly oil 2 large baking sheets and then dust them with confectioners’ sugar. Lightly flour a clean work surface and a rolling pin with all-purpose flour.
Divide your dough into 12 equal-size pieces and shape each one into a ball. Roll out each ball until it’s almost translucent and somewhere around 4 inches in diameter.☞ TESTER TIP: It's not a specific thickness, such as 1/16 or 1/8 inch, that you want to look for with the dough. Rather, it's when the dough becomes so thin as to be almost transparent. That's when you know it's at the proper place. And don't worry about attaining a perfect circular shape. These are intended to be rustic.
Place each torta on a baking sheet and lightly brush with some beaten egg white. Lightly dust the dough first with confectioners’ sugar and then a little raw sugar.
Bake for 5 to 12 minutes, or until golden and crisp. Watch the tortas closely as they can burn in seconds.
Immediately transfer the tortas to wire racks to cool and crisp. Devour warm or at room temperature. The tortas will crumble into flaky loveliness as you take a bite, and will then quickly dissolve into sweet nothingness within seconds. So lovely.

Nutrition Information

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Serving 1torta Calories 176kcal (9%) Carbohydrates 19g (6%) Protein 4g (8%) Fat 10g (15%) Saturated Fat 1g (5%) Monounsaturated Fat 7g Sodium 201mg (8%) Fiber 1g (4%) Sugar 3g (6%)