Spanish Olive Oil Bread (Pan de Aceite)

Spanish Olive Oil Bread (Pan de Aceite)
Spanish Olive Oil Bread (Pan de Aceite)Drew Lederman

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.

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