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Pan de Aceite - Olive Oil Bread

Printed From: Foods of the World Forum
Category: Europe
Forum Name: The Iberian Peninsula
Forum Discription: Spain, Portugal and diverse influences such as Moorish, Celtic and Basque.
Printed Date: 22 March 2019 at 07:09

Topic: Pan de Aceite - Olive Oil Bread
Posted By: TasunkaWitko
Subject: Pan de Aceite - Olive Oil Bread
Date Posted: 09 July 2018 at 10:23
This is one that I would like to try. The recipe is from Saveur's Online Magazine.

Quote Pan de Aceite
Spanish Olive Oil Bread

From Saveur's Online Magazine:

Quote Pan de aceite, sometimes called torta de aranda, is no more difficult to make than focaccia — in fact, this is basically focaccia’s long-lost Spanish cousin.

The trick with this bread comes from laying the dough on a sheet pan coated in good quality extra virgin olive oil, then dousing the bread with more oil right before it goes into the oven. At high temperatures, the dough basically begins to fry, creating a crunchy, golden bottom crust and steamy, pillow-soft bread.

This bread is best served hot, with a side of a whipped cheese to slather on it. Ricotta works well, but if you can get your hands on some Miticrema, a spreadable sheeps’ milk cheese from Murcia, that’s the money move.

To make 6 loaves:

What You Will Need:

Stand Mixer with Dough Hook
Large Bowl
Baking Sheets
Bench Scraper
Baking Rack


1 tbsp. Active dry yeast
1/2 tsp. sugar
1 cup active sourdough starter (masa madre), fed 6–8 hours prior to mixing
2.5 cups bread flour
3/4 cup dark rye flour
1 tbsp. plus 1 tsp. Kosher salt
2 tbsp. extra virgin olive oil, plus more for drizzling
2 tbsp. fresh thyme or rosemary, minced
1 tbsp. coarse or flakey sea salt for topping

In the bowl of a stand mixer fitted with a dough hook, combine the yeast, sugar, and ¼ cup lukewarm (95°F) water. Set aside until the yeast has risen to the surface and formed a foam (5-7 minutes).

Add an additional 1 cup plus 2 tablespoons of lukewarm water and the sourdough starter to the bowl followed by the bread flour and dark rye flour. Mix on the lowest speed until all of the flour is hydrated and a shaggy mass begins to form (2–3 minutes). Turn off the mixer, cover the bowl loosely with plastic wrap and set aside at room temperature for 30 minutes to allow the gluten to develop.

Lightly oil a large bowl. Uncover the mixer bowl, add the salt, and then turn the mixer to medium-low speed. Slowly stream in the olive oil and continue mixing on medium-low until all the oil is absorbed and the dough forms a smooth, elastic ball around the hook, about 15 minutes. Remove the hook and the bowl from the mixer and transfer the dough to the oiled bowl. Cover tightly with plastic wrap and refrigerate at least 6 and up to 10 hours.

The next day, set 2 racks spaced evenly apart in the oven and preheat 450°. Oil 2 rimmed baking sheets with 1/4 cup of olive oil per sheet. Lightly dust a clean work surface with bread flour and turn the dough out onto the surface. Use a knife or bench scraper to cut into 6 even pieces, about 6 ounces each. Roll each piece into a tight ball. Place 3 pieces of dough on each pan, turning it over once to coat it in oil, then spacing them out evenly on the pans. Set the loaves aside, uncovered, in a draft-free area to rise. They will puff slightly to about 1.5 times their original size, about 45–60 minutes, depending on the ambient temperature.

When the loaves are fully risen, sprinkle them evenly with thyme or rosemary and sea salt. Dimple the dough all over with your fingers, flattening and spreading the balls slightly as you go. Drizzle each loaf with an additional 2 tablespoons of olive oil, then transfer to the oven and bake for 8 minutes. Without opening the oven, increase the temperature to 525° and bake until the bread is lightly golden but still soft, 12–16 minutes. Remove the pans from the oven, taking care not to burn yourself on any hot oil not absorbed by the bread. Use a metal spatula or tongs to transfer the loaves to a rack and cool slightly before serving.

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Posted By: Margi Cintrano
Date Posted: 09 July 2018 at 15:31


There is nothing Spanish about this bread ..  

Dark rye & Sour Dough:  Never have seen any dark rye breads or any Sour Dough sold in Spain, and I have lived in Spain 25 years, going on  26 years ..  

Rye is highly more likely in Austria, Switzerland or Germany. 

Though I have never seen sourdough in these countries either ..

Perhaps the U.K. and Ireland ..   

All Mediterranean countires produce olive oil including:  Provençe,  France,  Italy, Spain, Portugal,  Malta, Israel, Morocco,  Greece,  Turkey,  Syria, Lebanon, Egypt amongst others including Croatia. Then,  Australia and New Zealand and California are the other 3 appellations of Evoo ..  
And the Middle Eastern countries as well that are on the Mediterranean Coast ..

So, this should be in your Mid  West section and  Saveur is a magazine produced in Tampa,  Florida, if I recall ..  

Gourmet´s Choice - Time Out In Spain ...

WEBSITE: / Beyond Taste, Oltre il Gusto ..

Posted By: TasunkaWitko
Date Posted: 09 July 2018 at 15:47
Hi, Margi -

That's right - I'd forgotten about the rye in this. I copied the recipe some time ago, and had made a mental note to myself to find out what was up with the rye. Today, while catching up on posts, I simply pasted the recipe, and completely forgot about the rye.

The recipe is posted as an "adaptation," which makes me wonder if Saveur hasn't been taking liberties...again.

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Posted By: Margi Cintrano
Date Posted: 09 July 2018 at 15:59

Saveur,  Food and Wine and  Bon Appetit magazines are Usa publications and unless the Journalist has travelled to a European Country to do a feature,  the " False Cuisine " is called Spanish or Italian but these récipes do NOT exist in these countries .. 

We laugh until we almost drop, about Mexican products added for example to an Italian Classic or Spanish Classic ..  This is fusión .. Not Italian and not Spanish !!  This is not done here as a wide spread movement.  

Food is still "local", sustainable and / or bio  and very very traditional ..  

You have enormous knowledge of European cuisines from your antique books, Time & Life  and also the  Culinaria Series.  

Enjoy your bread !!!!!!   

Gourmet´s Choice - Time Out In Spain ...

WEBSITE: / Beyond Taste, Oltre il Gusto ..

Posted By: HistoricFoodie
Date Posted: 18 July 2018 at 17:27
Rye is highly more likely in Austria, Switzerland or Germany.

Though I have never seen sourdough in these countries either ..

Margi, if you mean sourdough as in San Francisco sourdough, you may be right. European bakers are not noted for using wild yeasts.

However, there are many “sour” breads found throughout northern Europe. German/Jewish Sour Rye, for instance, comes immediately to mind. Many northern- and meso-European breads are only slightly soured. A sponge is made, and allowed to sit for, generally, 3 to 6 days at room temperature. This imparts a hint of sourness, although nowhere near as sour as what we think of as sourdough.

The procedure is similar to that used in your Rye Pain de Campagne recipe, only instead of letting the sponge just sit overnight, you let it ferment for several days.

But we hae meat and we can eat
And sae the Lord be thanket

Posted By: Margi Cintrano
Date Posted: 19 July 2018 at 14:03


Definitely  !

Rye is an Austrian,  German or  Swiss product  ( Veered toward Central Europe and perhaps even The Netherlands ) where there are large Jewish communities ..  However, I have never seen it here in a local bakery ..  Perhaps,  in our international market,  El  Corte Ingles ..  

Sorry, i have never had sour dough bread before however, I did read something about it being made in Ireland  ..  And maybe The U.K.  too ..  

Perhaps demand as they have large  Usa  Expatriate Communities .. and many actors and actressses also live in London ..  

I think it has to do with  The  French historically,  who were invited by  Governments to teach their cooks how to bake breads,  pastries and to cook as well ..  

Gourmet´s Choice - Time Out In Spain ...

WEBSITE: / Beyond Taste, Oltre il Gusto ..

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