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Orders for delivery before Xmas must be placed before midnight on Wednesday 19th December

OLIVE PATE COCA

Follow our coca bread recipe below with easy toppings to add once baked.
READY IN

1 hour & 40 minutes

COOKING TIME

40 minutes

PREP TIME

1 hour

SERVES

4 people

ingredients

  • Brindisa Arbequina olive oil for dressing
IN STOCK
  • 120gr Brindisa Empeltre black olive paté
IN STOCK
  • 200gr boquerones white anchovies
IN STOCK
  • Rocket leaves
  • 220gr Strips of Navarrico piquillo peppers
IN STOCK
  • 7gr approx dried yeast (one sachet)
  • Pinch of sugar
  • 500gr flour
  • 1 tsp salt
  • 2 tbsp olive oil
IN STOCK
  • 2 tbsp white wine
  • 250ml water
  • Extra flour for mixture or for dusting work surfaces
  • Butter for greasing baking pan

METHOD

  1. Dissolve the yeast into a small amount of lukewarm water with the sugar. Sieve the flour into a large bowl and make a well in the centre, then pour the yeast mixture in. Add the olive oil, white wine, sugar and salt and 250ml water and stir to combine.
  2. Flour a board and knead the dough gently for 5 mins. Then keep at room temperature to rest until it doubles in size, which will take about an hour.
  3. Flour your work surface again then roll out into a rectangular shape.
  4. Grease a large flat baking pan with butter and lay your coca in it. Pierce it with a fork all over, sprinkle a little flour, oil and salt on top.
  5. Preheat the oven to 250°C then bake for just under 30 minutes. When it begins to rise, reduce the temperature slightly to 150°C.
  6. The coca should be browned on top and should rise in places with pockets of air so the surface is not uniformly flat. The coca is cooked when it starts to harden.

TO MAKE THE TOPPING

  1. Take about 12 boquerones and drain the vinegar marinade on kitchen paper and spot with olive oil.
  2. Spoon some of the Empeltre pate onto each slice so that each corner and the centre has a drop and roughly extend these drops with the back of the spoon, it doesn’t need to cover all of the surface, some of the coca itself should show through.
  3. Place some rocket leaves on top then place a couple of piquillo strips diagonally in the same direction across the coca. Place a boquerón diagonally on top in the other direction. Drizzle with olive oil.
  4. Cut into squares or rectangles approx 10cm x 10cm.

ingredients

  • Brindisa Arbequina olive oil for dressing
IN STOCK
  • 120gr Brindisa Empeltre black olive paté
IN STOCK
  • 200gr boquerones white anchovies
IN STOCK
  • Rocket leaves
  • 220gr Strips of Navarrico piquillo peppers
IN STOCK
  • 7gr approx dried yeast (one sachet)
  • Pinch of sugar
  • 500gr flour
  • 1 tsp salt
  • 2 tbsp olive oil
IN STOCK
  • 2 tbsp white wine
  • 250ml water
  • Extra flour for mixture or for dusting work surfaces
  • Butter for greasing baking pan
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