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Spanish Flatbread

Coca Mallorquina

A coca is an open empanada, a bit like a pizza, that originates in Catalonia and the Balearics. It is cooked in communal outdoor stone or brick ovens. There are also thicker, sweet versions, with egg-enriched dough - good for breakfast or mid-morning snacks, and popular on particular saints' days

ingredients

makes 2: serves 2 - 4
A coca is an open empanada, a bit like a pizza, that originates in Catalonia and the Balearics. It is cooked in communal outdoor stone or brick ovens. There are also thicker, sweet versions, with egg-enriched dough - good for breakfast or mid-morning snac

300 g strong white bread flour, plus extra for kneading
1 sachet easy-blend dried yeast
a pinch of sugar
1 1/2 teaspoons fine sea salt
2 teaspoons olive oil
Topping
2 garlic cloves, crushed to a paste with salt
4 large tomatoes, core cut out with a small sharp knife and the flesh very finely sliced
2 courgettes, finely sliced on a mandolin
4 tablespoons pine nuts
5 tablespoons extra virgin olive oil
16 black olives
sea salt and freshly ground black pepper
1 - 2 baking sheets, oiled

method

1. Put the flour in a bowl and mix in the yeast, sugar and salt. Make a hollow in the centre.

2. Put 250 ml hand-hot water in a bowl and mix in the oil. Pour into the hollow in the flour, then mix with your hands until the dough comes away from the bowl. If it seems too dry, add a little more water, about 1 tablespoon. Transfer to a lightly floured surface and knead for 5 minutes until smooth.

3. Put the ball of dough in an oiled bowl, cover with oiled clingfilm and set aside in a warm place for about 1 hour or until doubled in size.

4. Using a knife, cut half the dough out of the bowl and re-cover the bowl. Put the dough on a lightly floured work surface and knead to a flattened ball. Using a floured rolling pin, roll out to a rectangle about 30 x 20 cm x 5 mm thick. Transfer to an oiled baking sheet and roll up the edge a little to make a border.

5. To make the topping, mix the crushed garlic with 1 tablespoon of oil and smear half the mixture over the dough. Put half the tomato and courgette slices on top, sprinkle with half the pine nuts, salt and pepper, then drizzle with 2 tablespoons of the olive oil.

6. Bake in a preheated oven at 220°C (425°F) Gas 7 for 10 minutes. Dot with half the olives and return to the oven for about 5 minutes or until golden and cooked.

7. Repeat with the other piece of dough and the remaining topping ingredients.

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