I know, I know, it’s Tuesday. But yesterday we couldn’t post. We worked from 9 a.m. until 11 p.m. non stop! So here you have this week’s mmm… Monday on a Tuesday!
Cocas are a typical Majorcan dish that we love. María, the chef of Ca Na Toneta introduced us to the simple yet full of flavour Cocas in the wonderful catering that she prepared for our wedding two years ago. Since then it has become one of our favourite appetizers.
The most important thing in this recipe is the quality of the ingredients. Well, obviously you can apply this statement to all the recipes in the world! But because of its simplicity, this recipe really needs excelent quality ingredients.
We used one of the best Majorcan olive oils that you can find in the market.
And a marvellous organic flour…
You will also need:
100 ml. warm mineral water
100 ml. Olive Oil
3 gr. dried or fresh yeast
A pinch of salt
400 gr. spelt flour
For the toppings:
120 gr. goat cheese
50 gr. black olives
75 ml. olive oil
200 gr. onions
10 gr. rosemary
Pour the warm water and the olive oil in a bowl. Add the the yeast and the salt. Then start adding gradually the spelt flour and knead until you get a compact but elastic dough. Let it rise during 15 minutes in a warm place.
In the meantime, you can prepare the two toppings. One of them is going to be courgettes, goat cheese and tapenade. The other one, candied onion with rosemary.
Cut the courgettes into really this slices. Cut up the goat cheese. Pit the olives and then crush them with 50 ml. olive oil. Done! You’ve made the first topping. Easy peasy, right?
For the second topping, cut the onions, put them in a pan with 15 cc olive oil and let them cook for about 10 minutes low temperature. The secret here is to make the onions release all the sugar and flavour. Once they’re done, just mix them with the rosemary. And there you go! Second topping ready!
Now preheat the oven at 180º.
Let’s start with the tricky part. The dough. Take a good rolling pin and a small amount of dough and try to turn it into the thinest coca. Oh, well… I don’t know how to explain it! It has to look like this:
Now add the toppings. In some of the cocas put some courgettes slices and a little bit of goat cheese. In others, just add the onions with the rosemary.
Finally bake 10 minutes at 180º. Before serving, add the tapenade, that is, the olives that you crushed before, to the courgette and goat cheese cocas.