110 minutes
A delightful flatbread topped with caramelized Spanish onions, anchovy fillets, and black olives.
Spanish Onions, cut in half and sliced
0 lb
cups
to taste
to taste
each
Black Olives, pitted or not
each
each
cups
cups
teaspoons
teaspoons
cups
Egg White, lightly beaten
each
1. Cook the onions
In a wide skillet, heat ¼ cup of olive oil over medium heat. Add the sliced onions, season with a pinch of salt and pepper, and cook them slowly for about 40 minutes. Stir occasionally until the onions are soft and starting to color.
2. Prepare the dough
In a large bowl, beat 2 large eggs with ⅓ cup olive oil and ⅓ cup water until well combined. Add ½ teaspoon salt, 1 teaspoon baking soda, and gradually mix in about 3⅓ cups of all-purpose flour until a soft, smooth dough forms. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
3. Pre-bake the crust
After the dough has rested, preheat your oven to 350°F (175°C). Roll out the dough on a lightly floured surface and line a lightly greased 12-by-16-inch baking sheet with it, creating a slight edge all around. Brush the dough with the lightly beaten egg white to help seal it. Pre-bake the crust in the preheated oven for 10 minutes until it is slightly firm.
4. Add the toppings
Spread the caramelized onions evenly over the pre-baked crust. Arrange the 12 anchovy fillets and about 12 black olives on top of the onions.
5. Bake the flatbread
Return the flatbread to the oven and bake for an additional 30 minutes until the pastry edges are golden brown.
6. Serve
Once baked, remove the flatbread from the oven and let it cool slightly. Serve it warm or at room temperature.
Add a sprinkle of grated cheese to the flatbread before baking. Manchego will keep it Spanish, while a bit of Gruyère or feta can offer a different melt and tang. Goat cheese crumbles added after baking provide a creamy tanginess without overpowering the other ingredients.
If you're looking to diversify the umami component, consider using capers or chopped sun-dried tomatoes in place of or in addition to the anchovies.
The addition of lemon or orange zest can bring a bright, fresh note to the flatbread. Sprinkle it over the top before serving for a zesty kick that will contrast nicely with the salty anchovies and olives.
For a surprising twist, try adding a few thin slices of pear or apple to the flatbread before baking. The fruit's sweetness will complement the savory toppings.
Introduce fresh herbs like rosemary, thyme, or oregano for an aromatic twist. These can be finely chopped and sprinkled on top before baking, or you can infuse the olive oil with these herbs before brushing it onto the dough.
Achieving the right dough consistency is crucial for a perfect coca. It should be smooth, elastic, and slightly tacky to the touch. If it's too sticky, add a bit more flour; if it's too dry, add a splash of water. Allow the dough to rest and rise properly, which will develop the flavors and result in a better texture.
Preheat your oven with a pizza stone or a heavy baking sheet inside. Baking the coca on a hot surface will help achieve a crispier bottom crust. You’re aiming for a golden-brown edge and a slightly bubbly surface.
The onions should be sliced thinly and evenly to ensure they cook consistently. Consider sweating the onions before topping the coca to remove some of their moisture. This will concentrate their flavor and prevent the flatbread from getting soggy.
After baking, a drizzle of high-quality extra virgin olive oil can add a fresh, fruity note to the dish. Also, consider adding some fresh parsley or chives for a pop of color and freshness right before serving.
Use high-quality anchovies, preferably ones packed in olive oil. They have a superior flavor and texture. If the anchovies are too salty, you can rinse them lightly under cold water and pat them dry before using.
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