Ochios: A Regional Bread from Spain
Servings: 10
Ingredients
- 1 cup plus 1 tablespoon warm (not hot) water (250 ml)
- ½ cup high quality extra virgin olive oil (125 ml)
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 25 grams fresh yeast (equivalent to a packet of active dry yeast)
- 4 cups all-purpose flour plus more for kneading (500 grams)
- 1 egg
- 1 tablespoon lemon juice
To top the ochíos:
- 1 teaspoon paprika
- 1 tablespoon extra virgin olive oil
- Coarse salt
To fill the ochíos
- Your choice: jamón, cheese, tuna, eggs, hummus, etc
Instructions
- Dissolve the yeast and water and let stand 10 minutes. It should be bubbly.
- In a large mixing bowl, measure the flour, salt and sugar. Make a well in the center and add the egg, olive oil, lemon juice and the yeast.
- Bring the flour from the sides towards the center and mix everything together until the dough comes together into a mass.
- Lightly flour your work surface, then turn out the dough and knead it until it is smooth and elastic, about ten minutes.
- Give the mixing bowl a quick wash and dry, then add about a tablespoon of oil to the bottom. Add the kneaded dough and turn the ball in the oil to coat it all over. Cover the bowl with a towel and set it aside to allow the dough to rise until doubled, between 45 - 90 minutes.
- After it has risen, punch the dough down, then divide it into 80-gram portions. Form these into small rolls and transfer them to baking trays that have been lined with parchment paper. Give them a little pat to flatten them out slightly.
- Heat the oven to 350°F/180°C.
- Mix a tablespoon of olive oil with a teaspoon of sweet or smoky paprika in a small bowl and brush it on the ochíos. Sprinkle each one with a little coarse salt. Cover the tray and let stand for 20 minutes while the oven heats.
- Bake for 25 to 30 minutes.
- Allow the ochíos to cool, then slice, fill and serve.