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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

makes 6 pieces

ingredients

  • 7gr dried yeast (one sachet)
  • pinch of sugar
  • 500gr plain flour + extra for rolling and sprinkling
  • 2 tbsp Brindisa Arbequina Olive Oil + extra for topping
IN STOCK
  • 2 tbsp white wine
  • 7gr approx dried yeast (one sachet)
  • butter for greasing baking pan
  • 12 boquerones white anchovies
IN STOCK
  • Brindisa Empeltre black olive paté
IN STOCK
  • Rocket leaves
  • 12 broad strips Navarrico piquillo peppers
IN STOCK
  • 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, 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.

TOPPING THE COCA

  1. Drain the boquerones on kitchen paper and spot with olive oil.
  2. Cut the coca into 6. Spoon some 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 of each slice then place two piquillo strips diagonally in the same direction across the coca. Place two boquerónes diagonally on top in the other direction.
  4. Drizzle with olive oil.

    ingredients

    • 7gr dried yeast (one sachet)
    • pinch of sugar
    • 500gr plain flour + extra for rolling and sprinkling
    • 2 tbsp Brindisa Arbequina Olive Oil + extra for topping
    IN STOCK
    • 2 tbsp white wine
    • 7gr approx dried yeast (one sachet)
    • butter for greasing baking pan
    • 12 boquerones white anchovies
    IN STOCK
    • Brindisa Empeltre black olive paté
    IN STOCK
    • Rocket leaves
    • 12 broad strips Navarrico piquillo peppers
    IN STOCK
    • 250ml water
    • Extra flour for mixture or for dusting work surfaces
    • Butter for greasing baking pan
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