Olive oil tortas

Olive oil tortas

By
From
The Art Of The Larder
Makes
10
Photographer
Mike Lusmore

These crackers, biscuits, call them what you will, are hideously expensive to buy in the shops. Make your own – they are a doddle. Make your usual measure of sourdough dough: use three-quarters to make a slightly smaller loaf, and use the remaining quarter to make these beautiful slim, crisp fennel and olive oil-scented tortas.

Ingredients

Quantity Ingredient
250g sourdough dough
2 teaspoons fennel seeds
1/2 teaspoon salt
2 tablespoons caster sugar
3 tablespoons olive oil
1 egg white, beaten

Method

  1. When the dough has autolyzed, add the fennel seeds, salt and half the sugar, then mix in the olive oil.
  2. Allow to bulk ferment as in the sourdough bread method.
  3. When ready to bake, preheat the oven to 220°C and lightly oil a large baking sheet lined with baking paper.
  4. Lightly flour your work surface and your rolling pin with flour. Divide the dough into 10 equal-sized balls, then roll out each ball until it’s almost translucent and about 10cm in diameter. Place each torta on the lined baking sheet and lightly brush with beaten egg white, then sprinkle with the remaining sugar (you might need to do this in batches).
  5. Bake for 8–10 minutes, or until golden and crisp, watching carefully as they can burn quickly.
  6. Transfer the tortas to wire racks to cool before serving. Best eaten the day they are baked.
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