The 17th century Spanish painter, Murillo, caught the texture of his country’s bread perfectly. While looking at a large canvas, I saw this detail in one corner and took the featured photo. It seems that Spanish bread has not changed in three or four centuries.
If one is used to baguettes from France or the crusty broetchen of Germany, then this seems very different. But the main difference seems to be that the crust is very soft. It is possible that this bread is baked in an oven whose temperature is much smaller. The bread is a little more doughy, which could also be due to the same low temperature baking. As a result, this bread is perfect for soaking up olive oil.