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Categories:Viewed: 49 - Published at: 9 years ago
Ingredients
- 300 g (10.6oz) strong white bread flour
- 50 g (1.8oz) cornstarch
- 2 tbsp dried oregano
- 250 ml (8.8fl oz) water (at room temperature)
- 5 g (0.2oz) yeast
- 1 tbsp olive oil
- 1 large, ripe tomato, sliced
- 1 medium onion, sliced
- 90 g (3.2oz) fuet, finely sliced
- 100 g (3.5oz) valdeon, crumbled
- 100 g (3.5oz) rocket
- 2 garlic cloves
- 1 tbsp paprika
Method
- Preheat your oven to 180C.
- In a large mixing jug, mix the water with the yeast and then add the olive oil and a pinch of salt and stir together.
- In a mixing bowl, sift together the flour, cornstarch and oregano.
- Make a well in the centre and pour in your water, mixing and kneading until the dough comes together and forms a ball.
- Cover with a tea-towel and leave to rest for 30 minutes.
- In a pestle and mortar, mash together your garlic cloves with 1tsp olive oil and the paprika.
- Set a frying pan over a medium heat and add the rocket together with the garlic mix and cook until the rocket starts to wilt.
- Set aside.
- After the 30 minutes, take your dough and working on some floured baking paper, work it into rectangle using a rolling pin.
- Then place it on a baking tray and put it into your pre-heated oven for 5 minutes.
- Remove the coca from the oven and then cover with the slices of tomatoes and onion.
- Put it back into the oven and bake for a further 10 minutes or until tomatoes and onion became soft.
- Remove from the oven once again, this time adding the slices of fuet and sprinkling over the valdeon.
- Bake again for 10 more minutes or until the cheese has completed melted.
- Remove from the oven for the last time and garnish with the garlic rocket.
- Cut into squares and serve.
