Recipe

February 2, 2012

Coca With Onion & Anchovy Topping Recipe

Recipe:

Step 1: Put the flour and salt into a food processor with the yeast. Process, gradually working in 4 tbsp oil and a little of the milk and water. Gradually add the remaining milk and water, processing until well combined. Turn the dough into a bowl, cover with a dishtowel, then leave in a warm place for about 1 hour to rise.

Step 2: Preheat the oven to 475°F.

Step 3: Heat the remaining oil in a large frying pan, add the sliced onions, and cook gently until soft.

Step 4: Return the dough to the food processor and use the pulse button to work the dough. On a lightly floured surface roll out the dough to a rectangle about 12″ x 15″. Place on an oiled baking sheet.

Step 5: Cover the dough with the onions. Scatter with the anchovies, pine nuts, raisins or sultanas and chili flakes or powder and season. Bake for about 10 minutes, until puffed up and the edges are beginning to brown. Serve hot, cut into wedges.

See more recipes from Pepita Aris.

Reprinted with permission from Pepita Aris’ The Complete Spanish Cookbook (2012 Southwater), available through Amazon.ca.

Ingredients

Directions

Yield:

Step 1: Put the flour and salt into a food processor with the yeast. Process, gradually working in 4 tbsp oil and a little of the milk and water. Gradually add the remaining milk and water, processing until well combined. Turn the dough into a bowl, cover with a dishtowel, then leave in a warm place for about 1 hour to rise.

Step 2: Preheat the oven to 475°F.

Step 3: Heat the remaining oil in a large frying pan, add the sliced onions, and cook gently until soft.

Step 4: Return the dough to the food processor and use the pulse button to work the dough. On a lightly floured surface roll out the dough to a rectangle about 12″ x 15″. Place on an oiled baking sheet.

Step 5: Cover the dough with the onions. Scatter with the anchovies, pine nuts, raisins or sultanas and chili flakes or powder and season. Bake for about 10 minutes, until puffed up and the edges are beginning to brown. Serve hot, cut into wedges.

See more recipes from Pepita Aris.

Reprinted with permission from Pepita Aris’ The Complete Spanish Cookbook (2012 Southwater), available through Amazon.ca.

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Photographer:

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