Mollete de Antequera: A Traditional Andalusian Bread

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!