Baking

Experience a taste of Spain with our coca mallorquina recipe

Name: Coca mallorquina recipe
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 8
Ingredients: 2 x 7g sachets dried instant yeast; 1 tbs caster sugar; 3 cups (450g) plain flour; 140ml Moro Primero Extra Virgin Olive Oil; 2 red capsicums; 2 onions, thinly sliced; 2 garlic cloves; 1 tsp each smoked paprika and ground cumin; 4 anchovy fillets in oil, drained; 2 tbs capers in vinegar, drained; 1/3 cup flat-leaf parsley leaves, chopped,; 6 thin slices jamon, roughly torn, to serve

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25m

1h 15m

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by SPONSORED POST

May 30, 2018

Bring the flavours of Spain to the table tonight with this incredible coca mallorquina recipe. This recipe is brought to you by Moro Olive Oil.

2 x 7g sachets dried instant yeast
1 tbs caster sugar
3 cups (450g) plain flour
140ml Moro Primero Extra Virgin Olive Oil
2 red capsicums
2 onions, thinly sliced
2 garlic cloves
1 tsp each smoked paprika and ground cumin
4 anchovy fillets in oil, drained
2 tbs capers in vinegar, drained
1/3 cup flat-leaf parsley leaves, chopped,
6 thin slices jamon, roughly torn, to serve

Method

1.

To make the dough, place yeast, sugar and 1 cup (250ml) warm water in a bowl. Set aside in a warm place for 5 minutes or until frothy. Place flour in a stand mixer fitted with the dough hook. Add yeast mixture and 100ml Moro Primero Extra Virgin Olive Oil, and knead on medium for 6 minutes or until smooth and elastic. Place dough in a lightly oiled bowl and cover with a clean tea towel. Set aside in a warm place for 1 hour 30 minutes or until doubled in size.
2.

Meanwhile, preheat oven grill to high. Quarter capsicums and remove seeds. Place, skin-side up, on a lined tray. Grill for 15 minutes or until blackened, remove and place in a bowl. Cover with plastic wrap and allow to steam. When cool, peel the skin and thickly slice capsicum. Set aside.
3.

Meanwhile, heat remaining 2 tbs Moro Primero Extra Virgin Olive Oil in a frypan over medium-low heat. Add onion and 1 tsp salt, and cook, stirring, for 15 minutes or until very soft. Add garlic and cook, stirring, for a further 5 minutes or until golden and caramelised. Stir in spices, anchovies, half capers and half parsley. Remove from heat and set aside to cool.
4.

Preheat oven to 200°C.
5.

Knock back dough and press out to an 8mm-thick rectangle. Spread onion mixture over dough and bake for 25-30 minutes or until golden and cooked through. Top with capsicum, jamon, and remaining capers and parsley to serve.