Tortas de aceite de oliva, romero y tomillo
I bought some of these and fell in love with them. They are thin biscuit-type affairs and are mostly sweetened. However, Ines Rosales of Seville also make them with rosemary and thyme and it is this variety which I attempt to reproduce here.
- 50 ml olive oil
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of dried rosemary
- 130 g white bread flour
- 50 g wholemeal bread flour
- 10 g fresh yeast
- 80 g tepid water
- ½ teaspoon sugar
- Sea salt
- Heat the oil and allow the thyme and rosemary to infuse gently/
- Allow to get cool completely.
- Pour into a bowl and add all of the remaining ingredients, except for the salt.
- Knead gently and allow to rise until doubled.
- Shape the dough into little balls about the size of a walnut, and roll them out thinly.
- Sprinkle with sea salt and bake at 160° C (325° F - gas 3) until golden.
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