Chef Quique García of CASA GRAU provides another of a series of simple recipes for you to try at home – the traditional coca, the ‘original pizza’.
(for the dough)
- 1kg of flour
- 2 glasses of warm water
- 1 glass of oil
- 1 tablespoon of salt
- 50g yeast
1. Tip the flour into a bowl and mix in the yeast, the warm water, the oil and the salt then knead the mixture until it stops sticking.
2. Once the dough is ready, create a number of round dough balls with your hands, about the side of a lemon, and place them on a smooth surface covered with a tablecloth about 10-15cm apart. Cover them with another cloth and leave them for about 15 minutes until they start swelling.
3. Place the dough balls onto baking sheets covered with oil and mould them into a flat circular shape, leaving the edge a little thicker so that the mixture doesn’t spill out. Pour a drop of oil into the centre and pour in the chosen mixture, adding any type of topping into the centre such as anchovies or ‘sangaxto’ (dried salted tuna), etc. A popular mixture is ‘esgarrat’ (see below), fried onion with tomato but the ‘coca’ can also be made with only oil, salted fish or sausage.
4. Place into the oven until the dough is cooked and browned.
How to make ‘esgarrat’
1. Roast some red and green peppers with some aubergines in the oven.
2. Remove them from the oven and allow to cool before peeling and chopping, adding some salt, raw garlic and plenty of virgin olive oil. If used as a ‘tapa’, it can be acompanied by crumbled dried cod.
RELATED LINK: Restaurant Directory – Casa Grau