Pan de cañada

Pan de cañada ("drovers' road bread" in Spanish), or simply cañada, is a variety of torta (flatbread) typical from the center and south of Aragon, in north Spain. It has an elongated and rounded shape, very variable in size, with characteristic grooves in the form of acanaladuras ('channels') or hoyuelos ('dimples') on its surface to cover it with extra virgin olive oil. Its crumb is very moist and spongy, with abundant irregular poring. Its crust is golden, shiny, thin and slightly crunchy. Cañadas can be sweet or savory. Depending on the town, or even the baker, this flatbread can have a rectangular, elliptical or oval shape, with greater or lesser size. Cañada bread and other tortas fulfill the function of entering the oven first, since they lower its temperature and increase the humidity level, preparing it for the following batches of bread.

Description: Wikipedia — Cañada bread, CC BY-SA 4.0