Piquitos De Enrique Dacosta—Enrique's Bread Bites

Name: Piquitos De Enrique Dacosta—Enrique's Bread Bites
Yield: makes about 15 bites
Ingredients: 1/4 pound pizza dough, at room temperature; Kosher or sea salt; 4 tablespoons extra virgin olive oil plus more for brushing; About 8 tablespoons flour

By Penelope Casas

March 29, 2010

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Piquitos De Enrique DacostaEnrique'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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