Step by step recipe
Dissolve the 7 grams of fresh baker’s yeast in the 200 milliliters of slightly warm water and reserve.
Sift the 300 grams of flour with a strainer and put it in a large container. Make a hole in the center of the flour and add a small spoonful of salt and the water with the dissolved yeast. Stir with a spoon.
Add 2 tablespoons of extra virgin olive oil and begin to work the dough with your hands, first in the bowl and then on a lightly floured surface. Work the dough for a few minutes and then let it rest for another 5 and repeat until you have a homogeneous and compact dough.
Paint the surface with a little olive oil and cover the bowl with transparent paper.
Put the dough on a floured worktop and roll it out with the help of a kitchen rolling pin. When it’s fully stretched, let it sit for 30 minutes.
Wash the eggplant with water and cut it into slices. Then put it in a colander and cover it with plenty of salt. After 20 minutes, wash the aubergine slices again to remove the salt and pat dry with a little kitchen paper.
Wash and chop the zucchini, red pepper, and green pepper.
Put the oven to heat to 180ºC while you finish making the coca.
Put the dough on the baking sheet covered with greaseproof paper and brush it with a little olive oil. Then spread the eggplant, zucchini, onion, and sliced pepper all over the surface. Top with some black olives cut in half and season with salt, black pepper, oregano, and a drizzle of olive oil.
Put in the oven for 20 minutes, at which point the dough will already have a golden hue and the vegetables will have cooked. Serve it to your guests when it has warmed up slightly.
Coca is a recipe similar to a pizza or an empanada, which can be found in both its sweet and savory versions. Its origin is said to be in Dutch cuisine, where it receives the name of Kok, which arose from the remains of the bread dough that were leftover. The good thing about coca is that it is a very versatile recipe since it is a mass on which you can put any type of ingredient. Perfect to serve as an aperitif or during a snack, this vegetable coca is delicious as well as light.
When preparing coca, either with vegetables or other ingredients, you can choose to buy the dough already made or prepare it at home as explained in this recipe. The cocoa mass is like the one prepared for a pizza, starting first by dissolving the 7 grams of fresh baker’s yeast in 200 milliliters of warm water. Next, sift the 300 grams of strong flour with the help of a strainer and put it in a large container. Then make a hole in the center of the flour and pour the water with the dissolved yeast and a small spoonful of salt into it. Mix everything with a spoon and then add 2 tablespoons of extra virgin olive oil to the dough. Now go to work the dough with your hands, first inside the container, and, when it has more body, on a lightly floured worktop.
Knead it for a few minutes and let it rest for another 5, like this several times until you have a compact and homogeneous dough. Then make a ball with it and put it in the container, where you should let it rest for 1 hour at room temperature. One trick to prevent the top of the dough from drying out is to paint it with a little oil and then cover the bowl with a bit of transparent paper. After the resting time, you will see that the dough has doubled in size, at which point you can take it out and stretch it with the help of a kitchen roller. If you see that there is too much mass for the coca, you can divide it and make 2. Once you have the mass fully stretched, let it rest for 15 or 30 minutes. so that it continues lifting and acquires the thickness you want.
In the meantime, you can take the opportunity to start preparing the vegetables that you are going to add to the coca, which can be the ones that we suggest or whatever you like. Start by washing the eggplant with plenty of tap water and then slice it. Then put them in a colander and cover them with plenty of salt to remove the bitter touch. After 20 minutes wash them with water and dry them with a kitchen paper. On the other hand, also wash the zucchini and cut it into slices, doing the same with the onion, green pepper, and red pepper. Make sure both peppers are completely free of skin and seeds. Put the cocoa mass already stretched out on the baking tray in which you are going to cook it, having previously covered it with a little vegetable paper to prevent it from sticking.
Put the oven to heat to 180ºC so that, when you finish decorating the coca, you can put it directly to cook. First, paint the surface of the coca with a kitchen brush and a little olive oil and then layer the aubergine, zucchini, and onion rings, distributing all the ingredients over the entire surface of the dough. On top, place the pepper and some black olives cut in half. Lastly, sprinkle some salt and black pepper on top, as well as a few tablespoons of oregano and a little more olive oil. Put the coca in the oven for 25 minutes, placing it at medium height. After that time, check that the dough is already made and with a beautiful golden hue and serve it to your guests to enjoy your homemade vegetable coca.