COCA DE RECAPTE WITH GORDAL OLIVES - Brindisa Spanish Foods

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COCA DE RECAPTE WITH GORDAL OLIVES

This month Brindisa has collaborated with the fabulous MOB who have made this exceptional flatbread recipe - perfect for sharing in the summer! 

Essentially this flatbread is a Spanish focaccia and requires very little hands on work. 

READY IN

22 hours

COOKING TIME

20 mins

PREP TIME

18-20 hours

SERVES

4 people

ingredients

  • 500g Strong Bread Flour
  • 2g Dried Instant Yeast
  • 13g Salt
  • 8g Sugar
  • 360g Warm Water
  • 10g Brindisa Arbequina Olive Oil
IN STOCK
  • 9-10 Navarrico Whole Piquillo Peppers
IN STOCK
  • 1 can of Perello Gordal Olives, plus 4 Tbsp of the brine
IN STOCK
  • Handful of Rosemary

The secret here is pouring the brine from the Gordal olives all over your dough. 

This extra moisture creates more steam in the oven, which helps the bread rise even more. The end product is crisp on the outside and light and fluffy in the middle. 

Method 

1. Add all of the bread ingredients into a large mixing bowl and bring together with your hand. Make sure all of the ingredients are fully incorporated and there are no dry spots of flour anywhere.

2. Briefly knead in the bowl for a couple of mins, cover tightly with cling film and leave to proof at room temperature for 18-20 hours.

3. The dough should look bubbly and a little deflated when you come back to it. It will have developed gluten and become strong and stretchy during the long proof.

4. Lightly flour your work surface and tip the dough out. Divide the dough into two roughly equal-sized pieces and shape into two balls. Dust with flour, cover with a tea towel, and allow to rest for 30 mins.

5. Meanwhile, preheat the oven to max (250°C).

6. Roughly chop the peppers, squash the olives and pick the rosemary leaves from the stems.

7. Now, line a heavy baking tray with parchment and pop it in the oven to preheat. Take one of the dough balls from under the tea towel and dust with a little more flour. Gently shape into a long, thin rectangle. Make sure the crust around the outside is a little thicker than the middle, like a pizza. It’s a forgiving dough and rustic recipe, so don’t stress if it’s not perfect.

8. Carefully remove the preheated tray from the oven and transfer the stretched dough on top of the parchment paper.

9. Now top with half of the peppers, olives and rosemary. Drizzle with plenty of olive oil, a few twists of black pepper and two tablespoons of olive brine. The brine will give a salty, funky twang to the crust, it’s delicious.

10. Return to the oven for 14-15 mins until deep golden brown and crispy. Repeat with the remaining dough ball and toppings.

11. Serve warm, with a drizzle of extra olive oil.

 

ingredients

  • 500g Strong Bread Flour
  • 2g Dried Instant Yeast
  • 13g Salt
  • 8g Sugar
  • 360g Warm Water
  • 10g Brindisa Arbequina Olive Oil
IN STOCK
  • 9-10 Navarrico Whole Piquillo Peppers
IN STOCK
  • 1 can of Perello Gordal Olives, plus 4 Tbsp of the brine
IN STOCK
  • Handful of Rosemary
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