TORTA

/ Makes 3

A rustic Spanish classic. When I tasted this flatbread made with 70 per cent olive oil, I was absolutely blown away. Paco Fernandez from Viena la Baguette bakery developed it to eat alongside the famous Ibérico ham and it has a rich, fruity flavour from the oil. I decided to use a little less in my recipe, but it still has lots of flavour. I would suggest you only make this if you have a mixer with a dough hook, as it takes time for the mixture to incorporate the oil and form into a dough.

PREP: 15 minutes

PROVE: 9–13 hours

BAKE: 15–20 minutes

500g strong white bread flour, plus extra for dusting

8g salt

5g instant yeast

225ml extra virgin olive oil, plus extra for oiling

120ml water

20g flaky sea salt

1. Place the flour in the bowl of a mixer fitted with a dough hook. Place the salt at one side and the yeast at the other. Add the olive oil and begin mixing on a slow speed. Slowly add the water until the mixture forms a soft dough. Mix for 5 to 8 minutes on a medium setting until the dough is smooth. Place in a lightly oiled bowl, cover and put into the fridge for 8 to 12 hours to prove slowly.
2. Line three baking trays with parchment paper. Remove the dough from the bowl and place on a lightly floured surface. Knock the air out of the dough by repeatedly folding it in on itself. Divide into three equal pieces and roll each one into a circle (about 20cm in diameter). Place one torta on each tray and place the trays inside clean plastic bags. Leave to prove for an hour or until doubled in size.
3. Preheat your oven to 220°C/Gas 7. Brush the surface of the dough with olive oil and sprinkle the top with a little sea salt. Make indentations by pushing your fingers into the dough until you touch the tray.
4. Bake for 15 to 20 minutes or until risen and golden brown.