Catalan Coca #BakingBloggers

This Spanish style "pizza" or "flatbread" is quick and easy to make and the perfect Meatless Monday meal.

Yeast dough risen and shaped into a gorgeous oval, painted with olive oil and then topped with thinly sliced vegetables and baked to a golden brown.  Drizzle with a little olive oil and serve as an appetizer, snack or light lunch.

 Sue of Palatable Pastime and the administrator of Baking Bloggers invited us to visit Spain this month.....

Baking Bloggers

May 2020: Baking of Spain

• • Basque Chicken from Palatable Pastime
  • Catalan Coca from A Day in the Life on the Farm
  • Flan De Leche Condensada from Sneha's Recipe
  • Magdalenas (Spanish Muffins) from Tara's Multicultural Table
  • Patatas Panaderas from Karen's Kitchen Stories
  • Pescado al Horno con Gambas from Culinary Adventures with Camilla
  • San Marcos Cake from Pandemonium Noshery
  • Spanish Olive Oil Muffins (Magdalenas) from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  • Spanish Potato Bake from Making Miracles
  • Tarta de Santiago from Caroline's Cooking
  • Tortilla de Patatas from Sid's Sea Palm Cooking

I decided to make a Catalan Coco, popular in the Spanish Mediterranean.  The "coca" refers to the pastry that I am sharing with you today.  It can be sweet or savory.  You can top it with whatever ingredients you like and have on hand.  

Once the dough is made and has risen you roll it into an oval and paint it with olive oil.  Cut a criss-cross pattern with a sharp knife and then paint it with olive oil.

Then you can top it with anything you wish.  Popular toppings in Spain include tomato sauce, spinach, hard boiled eggs, thinly slice vegetables, anchovies, red peppers, eggplant, zucchini, sausage, etc.  You can also top it with creme ( pudding) for a sweet treat.

I chose to top mine with thin slices of eggplant, sweet onion, zucchini and yellow squash.  After it was baked I drizzled it with a little more olive oil and served it up as a light Meatless Monday Meal.

Catalan Coca

Yield: 3 servings

Author: Wendy Klik

Yeast dough risen and shaped into a gorgeous oval, painted with olive oil and then topped with thinly sliced vegetables and baked to a golden brown. Drizzle with a little olive oil and serve as an appetizer, snack or light lunch.

Ingredients:

• 2 1/4 t. active dry yeast
• 2 c. flour
• pinch of salt
• 3/4 c. water
• 1 1/2 T. olive oil plus more for drizzling
• thinly sliced veggies of choice (I used eggplant, onions, and squash)

Instructions:

1. Place the yeast, flour and salt in large bowl of stand mixer, fitted with dough hook.  Make a well in the center and pour the water and olive oil into the well.  
2. Turn mixer on med high and mix until a ball is formed, adding more water, a teaspoon at a time, as needed.  Knead until ball is smooth and elastic, remove from bowl, add a little more olive oil to the bowl, roll dough ball around olive oil to cover.  Cover the bowl with a damp towel and place in a warm, draft free area for about 1 hour, until doubled in size.
3. Roll the dough into an oval about 1/2" thick and place onto a baking sheet covered with parchment or a silicone mat.  Paint the dough with a little more olive oil and then make shallow cuts in a diamond shape with a sharp knife.
4. Crimp the edges of the dough to make a border.  Cover with toppings of choice and bake in a preheated 450* oven for 15 minutes, until golden brown and vegetables are tender.
5. Drizzle with additional olive oil before serving.

Calories
387.85

Fat (grams)
7.95

Sat. Fat (grams)
1.12

Carbs (grams)
68.07

Fiber (grams)
4.44

Net carbs
63.63

Sugar (grams)
1.45

Protein (grams)
10.62

Sodium (milligrams)
64.25

Cholesterol (grams)
0.00

https://adayinthelifeonthefarm.blogspot.com/2020/05/catalan-coca-bakingbloggers.html

Property of A Day in the Life on the Farm

#international, #Pizza, #vegetables, #Vegetarian, #vegan,

Entrees, Appetizers, Bread, Pizza, Vegetarian, Vegan

Spanish

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