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Your support makes all the difference."Traditionalists will tell you a true coca is simply a flour-and-water dough allowed to ferment in the sun, trickled with oil and baked in the embers of a shepherd's campfire. Since the traditional fuel is sheep or goat droppings, you may expect to find little bits of charcoal stuck to the bottom. Serves you right for going native."
"Traditionalists will tell you a true coca is simply a flour-and-water dough allowed to ferment in the sun, trickled with oil and baked in the embers of a shepherd's campfire. Since the traditional fuel is sheep or goat droppings, you may expect to find little bits of charcoal stuck to the bottom. Serves you right for going native."
100g strong bread flour
1/ 2 tsp salt
1/ 2 tsp instant yeast
About 4 tbsp warm water
1 tbsp olive oil
200g baby spinach, de-stalked, rinsed and dried
1 Spanish onion, thinly sliced
1 clove garlic, finely chopped
2 tbsp olive oil
To finish
(optional) 1-2 slices serrano or parma ham, cut into strips
1 tbsp pine kernels, lightly toasted in a dry pan
Finely-slivered zest 1 unwaxed lemon
A little more olive oil
Sieve the flour with the salt into a warm bowl. Dissolve the yeast in the warm water and leave for a few minutes in a warm place until frothy. Make a well in the flour and pour in the yeast mixture. Knead well until the dough forms a ball which leaves the sides of the bowl clean - you may need more or less flour.
Knead into a smooth ball, drop it back in the bowl, cover with cling film (stretch it over the top so it makes a little hothouse) and leave in a warm place until the dough has doubled in size: an hour or two, depending on the weather.
Meanwhile, fry the onion and garlic gently in the oil until soft and golden - don't let it brown.
Knead the dough vigorously to distribute the air bubbles, form into a ball, quarter, knead into smaller balls, and pat each ball out to the diameter of your hand (about the size of a side plate). Transfer to a couple of oiled and flour-dusted baking sheets, and leave to rise again for another 20 minutes.
Preheat the oven to its top temperature - 230C/450F/gas mark 7. Spread the cocas with the onion and garlic and bake for 10 minutes, until the crust is puffy and set. Top each coca with a handful of spinach, scraps of ham, a sprinkle of lemon zest and a few toasted pine kernels. Trickle with a little more olive oil, turn down the heat slightly, and return to the oven for another 5-6 minutes, until the spinach has wilted a little and the crust is deliciously blistered with brown.
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