Olive oil coca

Breads & doughs

Olive oil coca

By Felipe H.

Thin and golden coca with olive oil and sugar, typical of the Mediterranean.

VegetarianVegan

110 minTime

6Servings

EasyDifficulty

SpainCuisine

Ingredients

400 g strong bread flour
200 g warm water
60 g extra virgin olive oil
15 g fresh yeast
1 teaspoon sugar
7 g salt
Sugar and pine nuts for decorating

Step-by-step

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Put the water, yeast and sugar in the mixing bowl and set 2 min/37°C/speed 2.
Add the flour, 30 g of oil and the salt and mix 20 sec/speed 6.
Knead 3 min/closed bowl/dough mode.
Let the dough rise in a covered bowl until doubled in volume, about 50 min.
Roll out the dough very thin on a tray with baking paper.
Let it rest another 20 min.
Drizzle with the rest of the oil and sprinkle sugar and pine nuts.
Make a few holes with your fingers over the surface.
Bake in a preheated oven at 200°C for 18 min until the edges are golden.
Let it cool slightly before cutting into portions.

Tips

Roll the coca as thin as possible so it turns out crispy.
You can make it savoury with vegetables instead of sugar and pine nuts.

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