|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 1g||3%|
|Total Sugars 2g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Tortas de Aceite, or Spanish olive oil crackers, are thin, crispy, yeasted crackers chockfull of olive oil and sprinkled with sugar. You'll see below how to flavor them with orange blossom water and/or aniseed, as you like. They are particularly good alongside slices or chunks of aged cheeses, such as Manchego or Gouda, but they're tasty on their own just as a snack with a cup of tea or coffee (or sherry!).
Don't be too intimidated by the need to roll them out—the dough is fairly easy to work with, not too delicate, and strong enough to hold its shape when you move it from the rolling surface to the pan.
1/3 cup warm water
2 teaspoons dry active yeast
1/3 cup extra-virgin olive oil, plus more for brushing
1/2 teaspoon salt
1/2 teaspoon orange zest
1 teaspoon orange blossom water, optional
1/2 teaspoon aniseed, optional
2 cups all-purpose flour, plus more for rolling
2 tablespoons sugar, or more to taste
Gather the ingredients.
Put the warm water in the bowl of a standing mixer or a large mixing bowl. Sprinkle in the yeast. Let this mixture sit about 5 minutes until bubbly or foamy on the surface (that's how you know the yeast is working).
Stir in the olive oil and salt, as well as any orange zest, orange blossom water, and/or aniseed you have chosen to use.
Stir in the flour to form a dough. Once the dough forms, use a dough hook on a standing mixer to knead the dough for about 5 minutes. Or, turn the dough out onto a lightly floured work surface and knead it by hand. You're looking for a texture that feels like your earlobe when you pinch a bit of it.
Cover the dough with a clean cloth or plastic wrap and let sit 30 minutes to proof.
Preheat an oven to 375 F and line 2 large baking sheets with silpats or parchment paper.
Divide the dough into 4 equal parts. Working with 1 part at a time, divide those 4 parts into 6 even pieces. You should have 24 small, even pieces.
Roll each piece into a ball. Working with 1 ball at a time, roll into a 6-inch circular shape. The circle will be thin. Very thin. The dough is fairly strong and you'll be able to get it really thin without too much trouble. Use additional flour as necessary to keep them from sticking, but, depending on the humidity in your kitchen, you may not need any flour.
Set the rolled out circle on 1 of the prepared baking sheets. Each baking sheet should hold 3 circles. When both sheets are full, lightly poke the circles all over with a fork and sprinkle them with sugar.
Bake for 5 minutes, rotate the 2 baking sheets into each other's position and bake 5 more minutes. The tortas should be golden with browned spots.
Transfer to cooling racks and lightly brush each torta with olive oil. Keep this brushing very light—just a swish, swish over the top that won't touch the entire surface.
Repeat the rolling, baking, cooling, and brushing with the remaining batches.