I discovered this coca recipe in El Comidista, the always entertaining and inspiring food section of the Spanish daily newspaper El País. Spanish cooks use a variety of leaveners to make their cocas rise, ranging from sourdough to beer. This recipe uses a small amount of yeast and a long rising time (at least overnight) in the refrigerator, resulting in excellent flavor and texture. It is based on Spanish bread guru Ibán Yarza’s genius Unidad Basica de Masa (Basic Dough Unit), a simple, versatile dough. The opposite of high-maintenance.
As for the toppings, the sky’s the limit. I’ve provided some ideas below, but feel free to improvise with what’s in your fridge.
Excellent warm or at room temperature, cocas are a good make-ahead option for a picnic or tapas spread.
Place the water in a large bowl or dough tub, add the yeast and swish to dissolve. Add the remaining ingredients and stir until just blended. Cover and let rest for 10 minutes.
Without removing the dough from the bowl, flatten it into a rough rectangle with your fingertips. The dough will be very shaggy and sticky (as you can see in the first photo in the original recipe). Fold the dough in three, business letter-style, then flatten and fold it in three once more.
Let the dough rest, covered, for 15 minutes, then flatten and fold in three twice more as above.
Cover well and refrigerate overnight (or up to 2 days).
Scrape the dough onto a well-floured surface and divide it into two equal pieces. With your fingertips or a rolling pin, flatten each piece to a thickness of about 1/4 inch. You can make any shape you like—circles, ovals and rectangles are all common coca shapes. To fit two on the same baking sheet, I like making long, narrow ovals, measuring roughly 13 x 5 inches each. If the dough shrinks back easily, let it rest for 10 to 15 minutes and try again.
Preheat the oven to 475°F (250°C). Brush the entire surface with a thin layer of extra-virgin olive oil and cover with your topping(s) of choice. Less is more here—if the toppings are too dense, the crust underneath will remain soggy.
If you are making a sweet coca, use your fingertips to make dimples in the dough, then sprinkle it with sugar.
Click here for an escalivada recipe I published on this blog a while back. I like to add the anchovies after baking so that the flavor melts into the coca, but the anchovies do not disintegrate.