How to make Mollete Antequerano

Why cooks start here

Mollete Antequerano belongs to the everyday cooking of Antequera, where it is made often enough that nobody needs the recipe written down. This home version keeps the seasoning direct and the portions generous, the way a Spanish family cook puts it on the table.

Mollete Antequerano is a cherished staple from the town of Antequera, nestled in southern Spain. This rustic bread finds its place in daily meals, where its presence is so familiar that recipes are rarely written down. Spanish families craft these breads with a sense of intuition, serving them with a variety of toppings or simply enjoying them plain. The mollete is all about its tender crumb and subtly crisp crust, a balance achieved with simple ingredients: flour, yeast, and olive oil. Baked to a soft finish, they are perfect for morning tostadas or as a companion to hearty soups. The flavor is understated, allowing the toppings or accompaniments to shine, yet it stands robustly on its own.