Tortas de Aceite

by The Fresh Loaf

Yeast-leavened olive oil wafers laced with sesame and star anise, a delightful Spanish treat.

Tortas de Aceite

  • Servings: 12 servings

This recipe was inspired by a family trip to Spain, particularly Sevilla, during Semana Santa. The Tortas de Aceite, yeast-leavened olive oil wafers laced with sesame and anise, were a standout. This version is a little different than the standard torta in that it is leavened with sourdough and uses star anise instead of anise seed.

Ingredients

  • 6g Sourdough starter, 60% hyd.
  • 30g KAF AP
  • 18g Water, room temp
  • 180g Unbleached AP, 10% protein
  • 1Tb + 3/4 tsp Sesame seeds, toasted
  • 1 Tb Sugar
  • 1/4 tsp Salt
  • 108g Water, room temp
  • 32g Levain
  • 54g Olive oil
  • 1 piece Star anise
  • 2 tsp + 2 Tbs Granulated sugar

Directions

  • Night Before: Mix levain, allow to ferment overnight at 68-70F. It should rise but not yet be fully mature.
  • Next Morning: Weigh flour into mixing bowl and coat a 3-4 cup bulk ferment container with olive oil.
  • Use spice grinder to grind toasted sesame seeds, salt and main dough sugar until fine. Stir into flour.
  • Add 32g levain (the rest is for perpetuating the culture), water and oil to the flour mixture and mix until combined, then knead by hand about 10 minutes.
  • Transfer to oiled container and cover. Ferment until dough has doubled, about 5 hours at 81F.
  • Using olive oil to grease work surfaces and dough, stretch and fold 3 times in first 3.5 hours, then allow to rise. Ready when rounded peak reaches a little past 2 2/3 cups.
  • Afternoon: Divide and pre-shape into 12 rounds. Place on oiled sheet pan and rest one hour, covered.
  • In spice grinder, grind star anise with 2 tsp sugar until fine, then scrape into bowl.
  • Preheat oven to 450F, placing rack in middle of oven. Prep a half sheet pan with silpat or parchment.
  • Spread 2 Tbs granulated sugar on a plate.
  • Flatten dough balls slightly, then sprinkle the top with 1/4 tsp of the anise-sugar mixture. Spread mixture over dough disc with fingertip.
  • Shape six discs into pizza-like tortas about 3 1/2 inches in diameter, then turn face down in sugar plate to coat with sugar.
  • Place six tortas on one half sheet pan and bake 8 minutes, then rotate and bake 3-5 more minutes, until nicely caramelized.
  • Repeat with remaining six tortas.

  • Don’t be tempted to add the anise into the main dough- it has potent anti-bacterial and anti-fungal qualities and will kill off every discernable trace of sourdough culture (did this with my first go at these).
  • These re-heat and re-crisp beautifully in the toaster.