Anya von Bremzen

Joan’s Coca Dough

Masa Para Cocas de Joan

Preparation info
  • Makes enough for

    one

    17- by 11 inch coca
    • Difficulty

      Easy

Appears in
top 1000The New Spanish Table
The New Spanish Table

By Anya von Bremzen

Published 2005

  • About

The traditional coca dough of Mallorca is made with lard and is incredibly rich—delicious but hardly what the doctor ordered. It often includes a yeast starter. In his typical fashion, chef Joan Torrens has modernized the recipe, using olive oil and a touch of beer.

Ingredients

  • ⅓ cup lager-style beer
  • ½ cup light olive oil
  • 1 large egg

Method

  1. Place the beer, olive oil, egg, salt, and ⅔ cup water in a large bowl and whisk to mix. Add 2¾ cups of the flour, ½ cup at a time, mixing well after each addition. Knead the dough briefly in the bowl to incorporate all the stray flour.
  2. Turn the dough out onto a floured work surface and knead until smooth and elastic, about 5 minutes, kneading in enough of the r