Olive Oil and Anise Wafers

• all-purpose flour↗2 1⁄4 cups

  or 310 g all-purpose flour

• bread flour↗3 cups

  or 350 g bread flour

• invert sugar (you can substitute corn syrup)4 teaspoons

  or 27 g invert sugar

• water↗1 cup

  or 230 g water

• active dry yeast↗2 1⁄4 teaspoons

  or 13 g active dry yeast

• extra virgin olive oil↗1 1⁄4 cups

  or 280 g extra virgin olive oil

• anise seed1 tablespoon

  or 10 g anise seed

• sesame seeds↗2 teaspoons

  or 7 g sesame seeds

• sea salt↗3⁄4 teaspoon

  or 3 g sea salt

• sugar↗2 1⁄2 teaspoons

  or 10 g sugar

• anise oil (or essence, 0,3 grams)↗6 drops
• sugar↗1⁄4 cup

  (or more)

Step-by-step instructions

1. 1

   Measure the flour and put in a bowl.

2. 2

   Add the liquid ingredients and mix well.

3. 3

   Mix in the other dry ingredients, except for the 1/4 cup sugar to be used for dredging, and knead for just a couple of minutes.

4. 4

   Cover the dough and let rise until doubled in size. The amount of time required will depend on the yeast and the dough temperature, but probably about 1.5 hours.

5. 5

   Preheat a convection oven to 375. A standard oven to about 400 degrees.

6. 6

   Place parchment paper on your baking sheet.

7. 7

   When dough has doubled, punch it down to deflate it.

8. 8

   Pinch off plum sized balls of dough, and roll into circles about 8 inches across and 1/8 inch thick.

9. 9

   Note: Don't worry about using flour on the countertop, the oil will be oozing from every pore of the dough and it won't stick to anything.

10. 10

    Put the sugar for dredging on a plate.

11. 11

    Dredge one side of the torta by laying it on the plate of sugar.

12. 12

    Place torta sugar side up, onto the parchment covered baking sheet.

13. 13

    Bake tortas about 10 minutes. You will want to watch as they get close to the end to make sure they don't get too dark.

14. 14

    Remove tortas from the baking sheet and cool them on a rack.

15. 15

    Eat and enjoy!