Coca with Onion and Anchovy Topping

Name: Coca with Onion and Anchovy Topping
Yield: Serves six to eight
Cuisine: Spanish
Ingredients: 30 ml/2 tbsp Muscatel raisins or sultanas (golden raisins), soaked; 120 ml/4 fl oz/½ cup olive oil; 15 g/½ oz easy-blend (rapid-rise) dried yeast; 400 g/14 oz/3½ cups strong white bread flour; 2.5 ml/½ tsp salt; 150 ml/¼ pint/⅔ cup milk and water, in equal quantities, mixed together; 50 g/2 oz can anchovies, drained and roughly chopped; 5 ml/1 tsp dried chilli flakes or powder; salt and ground black pepper; 3 large onions, thinly sliced; 30 ml/2 tbsp pine nuts

Preparation info

Serves
six to eight

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Not unlike Italian pizza, cocas have a very long tradition in Spain. They are essentially fresh bread dough, baked with a variety of savoury toppings, and often include salt fish. The flavourings of this snack go back at least 1000 years.

Ingredients

400 g/14 oz/3½ cups strong white bread flour
2.5

Europe
Spain
Snack
Fish course
Pescatarian
Mediterranean

Method

Put the flour and salt into a food processor with the yeast. Process, gradually working in 60 ml/4 tbsp oil and a little of the milk and water. Gradually add the remaining milk a

Photos

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Tapas

No reviews for this recipe

The licensor does not allow printing of this title