Coca Amb Pebres (yeast Pastry With Red Peppers) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
Dough:
3/4 cup: warm water,
1 package: dry yeast,
1 -3/4 cup: flour, or more as needed
1 tbsp: olive oil,
3/4 tsp: salt,
Topping:
2 md.: red peppers,
1/4 cup: olive oil,
1 -1/2 tsp: paprika,
1/2 tsp: salt,
1/2 tsp: black pepper,
10: scallions, trimmed and sliced
1/2 cup: pitted greek-style olives,
6: canned artichoke hearts, cut in wedges
6: cleaned squid or white fish fillets, cut in, strips
Directions:
Dough:
Sprinkle yeast over 1/4 cup of the water and leave 5 minutes or until
dissolved. Sift flour with salt onto a work surface and make a well in the
center. Add the yeast mixture, remaining water and olive oil. Mix central
ingredients with your fingertips, then gradually draw in flour to make a
dough. Knead, adding more flour as necessary, for 5 to 10 minutes or until
elastic. The dough should be soft, but only slightly sticky. Transfer dough
to an oiled bowl, cover and let rise until doubled in bulk, 45 minutes to
1 hour.
Heat the broiler. Broil the peppers until black and the skin is loosened,
turning to cook them evenly. Cover them in plastic wrap to retain steam and
let cool. Peel them, cut them in half and discard core and seeds. Rinse in
cold water, dry, and cut the peppers in strips.
When dough is risen, knead lightly to knock out air. On a floured surface,
roll it into a l2-inch round or a 9x14-inch rectangle, stretching to size
with your hands. It should be approximately a l/2-inch thick. Transfer to
an oiled baking sheet and press on the surface of the dough with your
fingertips so it does not puff evenly.
Mix olive oil with paprika, salt and pepper and brush generously on dough.
Spread evenly with sliced scallions, artichoke wedges, pepper strips, squid
or fish and olives. Brush over remaining oil. Leave in a warm place l0 to
l5 minutes until dough is puffy. Heat oven to 450
F. Bake coca in heated
oven l0 to l5 minutes until dough brown and crisp. Serve at room
temperature.
Coca can be made round, oval or in a rectangle. Most importantly, the dough
must be spread thin.
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
Source from luhu.jp
Sprinkle yeast over 1/4 cup of the water and leave 5 minutes or until
dissolved. Sift flour with salt onto a work surface and make a well in the
center. Add the yeast mixture, remaining water and olive oil. Mix central
ingredients with your fingertips, then gradually draw in flour to make a
dough. Knead, adding more flour as necessary, for 5 to 10 minutes or until
elastic. The dough should be soft, but only slightly sticky. Transfer dough
to an oiled bowl, cover and let rise until doubled in bulk, 45 minutes to
1 hour.
Heat the broiler. Broil the peppers until black and the skin is loosened,
turning to cook them evenly. Cover them in plastic wrap to retain steam and
let cool. Peel them, cut them in half and discard core and seeds. Rinse in
cold water, dry, and cut the peppers in strips.
When dough is risen, knead lightly to knock out air. On a floured surface,
roll it into a l2-inch round or a 9x14-inch rectangle, stretching to size
with your hands. It should be approximately a l/2-inch thick. Transfer to
an oiled baking sheet and press on the surface of the dough with your
fingertips so it does not puff evenly.
Mix olive oil with paprika, salt and pepper and brush generously on dough.
Spread evenly with sliced scallions, artichoke wedges, pepper strips, squid
or fish and olives. Brush over remaining oil. Leave in a warm place l0 to
l5 minutes until dough is puffy. Heat oven to 450
F. Bake coca in heated
oven l0 to l5 minutes until dough brown and crisp. Serve at room
temperature.
Coca can be made round, oval or in a rectangle. Most importantly, the dough
must be spread thin.
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
Source from luhu.jp
Tags
Spanish