Mollete de Antequera: A Traditional Andalusian Bread

The Mollete de Antequera is more than just a simple bread roll; it’s a gastronomic treasure of Andalusia with a rich history spanning centuries. Originally from the town of Antequera in Málaga, this soft, white bread with a fine crust has conquered generations of taste buds thanks to its tender texture, neutral flavour, and incredible versatility in the kitchen.

With roots dating back to Andalusí times, the mollete has long been a humble yet essential food in the diet of southern Spain. Today, it has become a cultural symbol of Andalucia, found in cafés, homes, and bakeries throughout the region.

Molletes are delicious fresh out of the oven, but they’re also great lightly toasted with olive oil to enhance their texture. Some classic pairings include: Mollete with olive oil and grated tomato, with butter and jam, with jamón serrano or fresh cheese, As a base for sandwiches like the Serranito or Campero and with manteca colorá (a traditional Andalusian spread)

Homemade Antequera Molletes Recipe

• Prep time: 140 min
• Cook time: 15 min
• Total time: 155 min

Ingredients (makes 8–10 molletes)

• 4 cups / 500 g bread flour
• 1¼ cups / 300 ml lukewarm water
• 1¾ teaspoons / 10 g salt (10 g)
• 2 tablespoons / 25 g extra virgin olive oil
• 1 tablespoon / 15 g fresh yeast, crumbled (15 g) or 1½ teaspoons dry active yeast (5 g)
• 1 teaspoon sugar

Method

1. In a small bowl, dissolve the yeast in about 40 ml of lukewarm water.
2. In a large bowl, place the flour and make a well in the centre. Add the yeast mixture, the rest of the water, and the olive oil.
3. Mix with a wooden spoon or your hand until all the ingredients are combined and you have a sticky dough.
4. Transfer the dough to a lightly floured surface. Knead for 10–15 minutes until it becomes soft, elastic, and slightly moist. (You can rub a little oil on your hands to prevent sticking.)
5. You can also use a stand mixer if preferred. The key is to develop the gluten well so the bread turns out light and fluffy.
6. Form a ball, place it in a lightly oiled bowl, and cover with a clean towel or plastic wrap. Let it rest for 1 hour or until it doubles in size (time may vary depending on room temperature).

1. Once risen, divide the dough into portions of about 90–100 g each. Shape each one into a ball, then flatten gently with your hands to give them their classic oval, flat shape.
2. Place them on a baking tray lined with parchment paper and cover with a cloth. Let them rise again for 30–40 minutes.

1. Preheat the oven to 200 °C (392 °F), top and bottom heat. Just before baking, you can optionally dust a little flour on top. I didn’t, but it’s traditional.
2. Bake for 12–15 minutes. Place a small container of water inside the oven to create steam and help with baking. They shouldn’t brown much — they should come out pale and tender.
3. Don’t overbake them: molletes should be soft, with barely any crust. That’s their magic.
4. Once done, transfer them to a wire rack to cool slightly. Best enjoyed warm or lightly toasted just before serving.

Click and watch the Video Recipe

Tips and Links

• You can freeze them once cooled and reheat them directly in the toaster.
• For a whole wheat version, substitute 30% of the flour with whole grain flour.
• Adding a bit of sourdough starter enhances flavour, but it’s optional.
• The Breakfast on Andalucía's Day
• The Best Tapas and Bars in Andalucia
• Antequera tourism

I hope you liked it and that you give it a try at home, because honestly… they’re just as good or even better than store-bought. If you do make them, let me know how they turned out or what toppings you used. I’d love to hear from you!

See you in the next recipe, and remember: with good bread, everything tastes better.

Have a Tasty Day!