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Cooked by: Chef / Ethnicity: Spanish cuisine / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Dough:
Sprinkle yeast over 1/4 cup of the water and leave 5 minutes or until dissolved. Sift flour with salt onto a work surface and make a well in the center. Add the yeast mixture, remaining water and olive oil. Mix central ingredients with your fingertips, then gradually draw in flour to make a dough. Knead, adding more flour as necessary, for 5 to 10 minutes or until elastic. The dough should be soft, but only slightly sticky. Transfer dough to an oiled bowl, cover and let rise until doubled in bulk, 45 minutes to 1 hour.
Heat the broiler. Broil the peppers until black and the skin is loosened, turning to cook them evenly. Cover them in plastic wrap to retain steam and let cool. Peel them, cut them in half and discard core and seeds. Rinse in cold water, dry, and cut the peppers in strips.
When dough is risen, knead lightly to knock out air. On a floured surface, roll it into a l2-inch round or a 9x14-inch rectangle, stretching to size with your hands. It should be approximately a l/2-inch thick. Transfer to an oiled baking sheet and press on the surface of the dough with your fingertips so it does not puff evenly.
Mix olive oil with paprika, salt and pepper and brush generously on dough. Spread evenly with sliced scallions, artichoke wedges, pepper strips, squid or fish and olives. Brush over remaining oil. Leave in a warm place l0 to l5 minutes until dough is puffy. Heat oven to 450°F. Bake coca in heated oven l0 to l5 minutes until dough brown and crisp. Serve at room temperature. Coca can be made round, oval or in a rectangle. Most importantly, the dough must be spread thin.
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