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Coca

bethesdabakers

By bethesdabakers
in Pastry & Baking

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bethesdabakers

bethesdabakers

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I wasn't going to buy a new cook book but then along came Claudia Roden The Food of Spain and the page opened at Coca.

This is a combination Coca de Recapte with a base of precooked onion and tomato, topped with red pepper and aubergine - again pre-roasted - and Coca de Trempo from Majorca using chopped raw green pepper, onion and tomato.

I used a white sourdough base at 78% hydration that had been fermenting for a couple of days in the fridge. Baked at 180C for 40 minutes.

Mick

coca 006 small.jpg

Mick Hartley

The PArtisan Baker

bethesdabakers

"I can give you more pep than that store bought yeast" - Evolution Mama (don't you make a monkey out of me)

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