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Piquitos De Enrique Dacosta—Enrique's Bread Bites

By Penelope Casas
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Piquitos De Enrique Dacosta—Enrique's Bread BitesCookbook cover image courtesy of Random House

These small flatbreads serve the same purpose as bread sticks. They are crisp and flaky, and because of the olive oil (use your finest) and salty edge can easily be addictive. Based on centuries-old tortas de aceite, they are the specialty of young chef Enrique Dacosta, whose restaurant Poblet in Denia, Alicante, is the best regarded in the region. They are great with tapas. Instead of making bread dough for this recipe, I simplify by buying pizza dough from my local pizzeria, and the results are excellent.

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