Coca of vegetables and sausages
Today we bring you a fun and original recipe that also serves as a single dish or as a starter. It is perfect for a buffet table or to take to a dinner with friends. Homemade coca is much easier than it seems, it is a dough similar to bread made with flour, water, yeast and oil, it does not need excessive fermentation time and the result is delicious.
You can prepare the dough without the vegetables and bake it as if it were bread, spread it with a little chocolate and sprinkle with sugar and have a snack!
Let's go with this recipe that we have taken from the book of the famous baker Xavier Barriga.
For the mass:
- 500 g bread flour
- 10g of salt
- 50 ml of extra virgin olive oil
- 300 ml of cold water
- 10g fresh yeast
- To finish the cokes:
- Olive oil
For the filling:
- Red pepper
- Green pepper
- Cherry tomatoes
- 4 sausages
- tomato sauce (optional)
We put all the ingredients of the dough, except the yeast and the water, in a container and knead them by hand or by machine (with the hook accessory), we start with the dry ingredients kneading little by little (minimum speed) and add the water very cold little by little, we increase the speed (2 of 6) and knead for about 8 minutes. In the last minutes of the kneading, we incorporate the yeast.
Let the dough rest for 1 hour in a floured round bowl covered with a cloth.
Next, we cut portions of dough of about 250 g, forming with them some bars without points and let them ferment covered with a damp cloth for 90 minutes.
With the help of a rolling pin, we flatten the cocas until we give them the shape and size necessary to adapt to the cast aluminum baking tray that you are going to use. If you see that it is difficult for you to stretch them, let them rest for a few more minutes and resume the operation.
We put the cocas in the oven tray (if it were not a non-stick oven tray, we must line it with baking paper) and paint them with olive oil.
We heat the oven to 190 ° C.
We cut all the raw vegetables into small cubes and distribute them evenly over the cocas (we can paint the cocas with a little tomato sauce as if it were a pizza). Place the sausages on top of the vegetables, slightly diagonally.
Drizzle the cocas with olive oil and season to taste.
Let them ferment for another 30 minutes to make them fluffy and tender. After this time, we bake them for approximately 25 minutes.