Tortas de Aceite

Instructions

1. Step 1

   Combine the olive oil and anise seeds in the saucepan. Warm over low heat for 2 minutes, then remove from the heat and let the infused oil cool until lukewarm.

   Timer: 2 min (fixed)

   Ingredients used: 5.0 gr Anise Seed, 75.0 ml Extra Virgin Olive Oil

   Cookware: small saucepan

2. Step 2

   Stir the lukewarm water, yeast, and 1 ½ tbsp (20 gr) of the sugar together in the mixing bowl. Leave until lightly foamy.

   Timer: 5 min (fixed)

   Ingredients used: 3.0 gr Active Dry Yeast, 20.0 gr Granulated Sugar, 90.0 ml Water

   Cookware: mixing bowl, wooden spoon

3. Step 3

   Add the flour, sesame seeds, salt, and cooled infused oil to the yeast mixture. Stir into a dough, then knead in the bowl until smooth and supple.

   Timer: 6 min (fixed)

   Ingredients used: 250.0 gr All-Purpose Flour, 3.0 gr Fine Salt, 9.0 gr Sesame Seed

   Cookware: mixing bowl, wooden spoon

4. Step 4

   Cover the bowl and leave the dough in a warm place until visibly puffy and roughly doubled in volume.

   Timer: 45 min (fixed)

   Cookware: kitchen towel, mixing bowl

5. Step 5

   Heat the oven to 200°C. Line two baking sheets with parchment paper.

   Cookware: baking sheet, parchment paper

6. Step 6

   Divide the dough into 12 equal pieces. Roll each piece into a very thin oval or round, about 12–14 cm wide.

   Timer: 12 min (fixed)

   Cookware: rolling pin

7. Step 7

   Spread the remaining 3 ¼ tbsp (40 gr) of sugar on a flat surface. Press one face of each torta into the sugar, then arrange them sugar-side up on the prepared sheets.

   Timer: 5 min (fixed)

   Ingredients used: 40.0 gr Granulated Sugar

   Cookware: baking sheet, parchment paper

8. Step 8

   Bake at 200°C until crisp, blistered, and deeply golden around the edges.

   Timer: 9 min (fixed)

   Cookware: baking sheet

9. Step 9

   Transfer the tortas to a wire rack and let them cool completely before serving.

   Timer: 15 min (fixed)

   Cookware: wire rack