Coca with Onion and Anchovy Topping

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

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

Ingredients

Method

Photos