Coca de recapte de escalivada

Name: Coca de recapte de escalivada
Yield: 2 servings
Ingredients: 2 cups all-purpose flour (250 grams); 2 tablespoons olive oil (25 ml); 2/3 cup water (150 ml); 2 teaspoons fresh yeast (6 grams); 1 teaspoon salt (5 grams); See recipe in my profile

Veronica @vero_delicious

Coca de recapte de escalivada

Veronica @vero_delicious

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Ingredients

2 servings

For the dough
2 cupsall-purpose flour (250 grams)
2 tablespoonsolive oil (25 ml)
2/3 cupwater (150 ml)
2 teaspoonsfresh yeast (6 grams)
1 teaspoonsalt (5 grams)
Escalivada
See recipe in my profile

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Steps

1

Dissolve the yeast in the water and set aside.
2

Place the flour in a bowl and add the salt, olive oil, and the water with dissolved yeast.
3

Mix well until you have a smooth dough. Shape it into a ball and place it in a clean bowl greased with a little oil.
4

Cover the bowl with a cloth and let the dough rest for 1 hour.
5

After 1 hour, divide the dough into two portions to make two cocas. Roll each out into your desired shape (sprinkle a little flour on the counter to prevent sticking). Once rolled out, brush with olive oil, cover with a damp cloth, and let rest for 90 minutes.
6

After 90 minutes, uncover the cocas and top with escalivada. Cover again and let rest for another 30 minutes.
7

Preheat the oven to 400°F (200°C) and bake the coca for about 25 to 30 minutes, until the dough is lightly golden.
8

Brush again with a little olive oil and season with salt.
9

Serve warm or at room temperature.