Called Coca it's Part pizza, Part open Tart. The pastry is made from a unleavened olive oil dough that has been flavoured with lemon, cumin seeds and thyme - it's then topped with the caramelised onions, roasted red peppers, anchovies, capers, and jamón thats set over a paprika and garlic infused tomato base.
If the ingredients aren't tempting enough then perhaps the pictures might do the trick.
250 grams plain flour
3 teaspoons cumin seed
3 teaspoons chopped thyme
1 teaspoon salt
80mls lemon infused olive oil (or plain olive oil)
1 teaspoon finely grated lemon zest (if lemon infused olive oil unavailable)
Caramelised Spanish Onions
2 tablespoons tomato paste
3 garlic cloves, crushed
1½ teaspoon smoked sweet paprika
¼ teaspoon cayenne
roasted red peppers, cut into thin strips
Jamón or Prosciutto, sliced finely and roughly torn
2 tablespoons baby capers, rinsed and dried
4 anchovies, sliced finely
Sift flour into bowl and stir through the lemon zest (if applicable), cumin seeds, thyme and salt. Make a small well in the centre and add the oil and water - mixing well to form a pliable dough. You may need to add extra water. Knead for a few minutes before forming the dough into a flattened ball - cover with plastic wrap and let it rest in the fridge for at least one hour.
Bake the Pastry:
Preheat oven to 200°C/400°F.
Roll the dough out to form a large square or rectangle about 32cm/12 inches long. Trim the edges to fit your baking tray. As the dough is very thin and can rip, just use the offcuts to patch the dough.
Bake for about 8 minutes or until a light golden brown - remove and allow to cool slightly. Lower the temperature to 180°C/350°F.
Prepare the Topping:
Place the tomato paste, garlic, paprika and cayenne into a small bowl and stir well to combine.
Place the roasted red peppers/capsicums, capers and anchovies into a bowl and drizzle over with 1 tablespoon of reserved onion oil - toss well to coat.
Assemble the Coca:
Spread the tomato mixture over the base leaving a 5mm/¼ inch border. Top with the caramelised onions followed by the red pepper mixture. Finally roughly scatter over with the jamón/prosciutto.
Bake for about 20 minutes or until the base is crisp and golden.
Cut into portions and serve.
If you'd like to add some cheese to this, then grated Manchego or crumbled goat's cheese would be the best match.
Tagged with Savoury Food