Coca is Mallorca's pastry topped with anything. Perfect for any meal or snack and oh so delicioso.
You can't go to a Mallorquin bakery shop without getting tempted by the juicy-looking "pizza" but please don't you ever call it that! It is coca mallorquina and a delicious dish in its own right. Super simple to make, this is another example for a recipe that uses different ingredients depending on the season.
300g (2 ½ cups) plain organic local flour
75ml (2.7 fl oz) olive oil
150 ml (5.4 oz) warm water
2 tsp yeast powder
1 tsp local sea salt
While most people just top with These can really be anything that tickles your fancy and is fresh at the local market or your own winter garden. Some wintery options I have seen have chopped artichokes, onion, olives, ramallet tomatoes (Local varietal. They last through the winter!), broccoli, kale, spinach, and, and, and! This one is a nice option for vegetarians!
- In a big bowl combine the flour, the salt and the yeast powder. Make a well in the middle and pour into it the olive oil and the warm water. With a silicon spatula bring the flour in from the sides and mix it well with the liquid. Keep mixing until it all starts to come together, and then keep on mixing with your clean hands and knead it until you have a smooth, not sticky, dough.
- Cover the bowl with a cloth and place in a warm place of the house for at least an hour until the dough has doubled its volume. Remove the dough from the bowl and place it in a clean flour-dusted surface. Knead it a bit with your hands and, with the help of a rolling pin (lightly dusted in flour), extend it gradually flattening it out.
- Wash and chop all vegetables, make sure they are free of excess “juice” by gently squeezing them through a sieve, then place on the rolled-out dough.
- Pre heat oven to 175° and bake on a lower rack for 10 minutes. Move the baking sheet from the bottom to the middle rack and cook for 15 minutes more when veggies are soft, and the crust is crunchy. Cool and serve.
As mentioned above, coca can have any topping. If you want to know how to blister red peppers, here's the quick and easy way to do then to make the marinade:
- Heat oven to broil. Place peppers on a rimmed baking sheet and brush with 2 tablespoons olive oil. Cook, turning every 5 minutes, until charred and blistered, about 15 minutes. Transfer to a bowl and cover with plastic wrap; let peppers to steam for 20 minutes. Peel peppers, remove the stems and seeds, and cut into 1⁄2” widthwise strips, transferring peppers to a large bowl
- For the marinade: Heat 1⁄2 cup oil and the garlic in a small saucepan over low until it just begins to sizzle, about 3 minutes. Remove from the heat stirring occasionally until evenly cooked and slightly golden, 20 minutes. Using a slotted spoon, remove garlic and reserve garlic oil for another use. Add garlic to bowl of peppers along with lemon zest, orange zest, capers, dill, and anchovies. Stir to combine well and season with salt and white pepper. Let marinate for at least 1 hour, and up to 2 days, removing the orange and lemon zest before using.
Affordable Mallorca Tip: For an extra savoury – though non-vegetarian - version, add a few anchovies to the topping.
Asking the locals
By Stephanie Horsman
23 November, 2019