The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Olive oil Tortas from Spain

mredwood's picture

Olive oil Tortas from Spain

I bought these tortas to try them and they were so good. I had to portion out a 1/3 for each snack for fear I would eat them all up before I could find a way to make them. When I found the recipe I thought that should be so easy. They making will be easy as one can see, but the recipe not so. I know the orginals from spain that I tasted was made with 24% plus olive oil. So I am going with 25% unless someone tells me different. I got stuck with the bakers's math. How much oil does the pizza dough have in it? How much is flour? How much water? Can I just use the amt of flour and water in the pizza recipe? How do I deconstruct it? What I want to do is make the tortas, weigh my flour water and oil. The amounts of the other ingredients don't seem crucial. I am recovering from a total hip replacement ( 2 weeks out) and wish I could blame the perckaset sp? for not being able to figure out how to figure this out. Is there some one here who can help? These tortas are sold at new season's in Portland. $5.00 or $6.00 for a box of 5. More than I can afford to buy. I am thinking an AP flour, KA or whole foods 365 would be a good choice. I have spanish olive oil. Thank you all in advance. I copied and pasted the recipe from the wild yeast blog. Hope I didn't do anything wrong there.Mariah 


Oh my goodness. When my daughter went to Sevilla, Spain two summers ago, she brought back some tortas de aceite, the crisp, lightly sweet olive oil wafers traditionally made there, and I was in love.

Imagine my delight when, paging through Penelope Casas’ excellent La Cocina de Mama: The Great Home Cooking of Spain, I found a recipe for tortas de aceite that calls for leftover bread or pizza dough. I had that leftover dough! And in short order, I had thosetortas. I was in love all over again.

I made these a few times and discovered that either pizza dough (made with a bit of olive oil; my dough was left over from making grissini), or a basic French bread dough (no oil), can be used. I refrigerated the dough after the first fermentation and kept it a day or two before making the tortas.

I also found that incorporating the generous amount of olive oil into already-developed dough was neat and quick with a food processor, whereas by hand it was a bit messy, though certainly doable. Take your pick.

Tortas de Aceite (Olive Oil Wafers)
(adapted from La Cocina de Mama: The Great Home Cooking of Spain by Penelope Casas)


  • 125 g bread or pizza dough
  • 1 T. sesame seeds
  • 2 t. anise seeds
  • 1/4 c. olive oil
  • zest of 1/4 lemon, in wide strips
  • 1.5 t. anise liqueur
  • 70 g flour
  • sugar for sprinkling


    1. Preheat the oven to 375F.
    2. If the dough has been refrigerated, remove it from the refrigerator.
    3. In a small skillet over medium-high heat, toast the sesame and anise seeds until they are fragrant and the sesame seeds start to pop.
    4. Optional step: Transfer the seeds to a mini-processor or mortar and pestle and grind them a bit (they should not be be completely ground up).
    5. In a small skillet, heat the olive oil and lemon zest over high heat until the peel is black. Remove the zest and cool the oil.
    6. Place the dough, seeds, olive oil, and anise liqueur in the bowl of a food processor. Pulse until the oil is evenly distributed through the dough (but it will not really be incorporated into the dough).
    7. Add the flour and pulse until a homogeneous ball of dough forms. It will feel very soft and oily.
    8. Turn the dough onto an unfloured counter and divide it into 8 balls (about 30 g each). Roll each ball into a 4-inch round (initially roll them a little larger to allow for some spring-back).
    9. Place the rounds onto a parchment-lined baking sheet and sprinkle them lightly with sugar.

  1. Bake for 15 – 17 minutes until the wafers are lightly brown.
  2. Remove the wafers from the oven and turn on the broiler. When the broiler is hot, broil the wafers about 5 inches from the heat, until they appear toasted and some of the sugar has melted, about 40 seconds. (Watch them to make sure that they do not broil too long!)
  3. Cool on a wire rack.

Enjoy these with morning coffee, or any time. If by some miracle they’re not all gone within a few hours, you can wrap the wafers individually in waxed paper. But I’ve not been able to keep them around long enough to tell you how long they will last that way.

mredwood's picture

Yes these wafer tortas are outstanding. All roads, or links lead to the same recipe. Probably it makes the best even without the detail I want. Can anyone help me determine how much oil is in the pizza dough and how much flour and water I am dealing with? If I don't have leftover pizza dough, how much flour should I use? How much water to get roughly the same amount that is in the pizza dough? Please some bread math head help. 

Thanks Mariah

mredwood's picture

Thanks so much Narabio. Imagine getting some one from Spain to respond. Such a small and beautiful world. I am getting stronger maybe by this weekend I can bake with help. Thanks again.