It would not be wrong to say that these breads, named after the Antequera region of Spain, are the protagonists of Andalusian breakfasts. A sandwich with olive oil, grated tomato and jamón that is consumed a lot in breakfasts. It is really a perfect sandwich and toast bread, both in size and shape. You will love the texture and smell of these soft and long-lasting breads!
First of all, put water, yeast and sugar in a deep bowl and mix well. After adding flour and salt to it and mixing it with a wooden spoon until it reaches a certain consistency, put the dough on the counter and knead it for 5 minutes.
Then cover it with cling film and let it rest for 15 minutes. Knead for 1 more minute, and finally, take the soft dough into a deep bowl that you have floured and leave it to ferment for at least 1 hour until it reaches double the volume.
Then, after kneading the dough for 1 minute, divide it into 8 equal parts. Roll each of them and lay them on the floured counter, sprinkle them with flour and leave them covered for 10 minutes.
At the end of the time, shape the parts into ovals withyour hands, sprinkle them with flour and arrange them on the tray. Cover it with a stretch film and wait for 45-60 minutes until the thickness of 1.5-2 cm doubles.
Before putting them in the oven, splash a few drops of water on them with our hands and bake them in a preheated oven at 200 degrees for 10-15 minutes until the colors turn brown. When you take it out of the oven, put it on the oven grill and cool it.
* We have visually added the stages of the sandwich we prepared below.
Cut the fluffy textured bread in half.
Drizzle the extra virgin olive oil over it.
Put the tomato puree over the oil.
Put in ham or bacon.
A hearty breakfast awaits you accompanied by tea or coffee. Enjoy your meal!
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