Spanish cuisine · Breakfast & Eggs

Mollete de Antequera with Oil

Soft, barely browned rolls from Antequera, split while warm and soaked with good olive oil and salt.

Ingredients · for 4 servings

• 4 mollete rolls (or soft wheat rolls)
• 6 tbsp olive oil
• 1 tsp coarse sea salt
• 2 garlic cloves
• 2 tomatoes
• 1 pinch pepper

Instructions

1. Preheat the oven to 180°C top/bottom heat and split the molletes horizontally with a bread knife without cutting all the way through.
2. Place the halves cut-side up on a baking sheet and warm in the oven for just 4–5 min — they should stay soft and take on color at most at the edge.
3. Meanwhile, halve the garlic cloves and cut the tomatoes crosswise so the cut surface can be rubbed easily over the bread.
4. Rub the warm halves first vigorously with the cut side of the garlic so the aroma sets into the crumb.
5. Then rub the tomato halves over the bread until the flesh and juice soak into the crumb, and discard the skins.
6. Drizzle each half generously with olive oil, sprinkle with coarse sea salt and a pinch of pepper, and serve immediately with coffee.