Receta de coca de espinacas a la catalana

Ingredientes

• 500 g – 1.1 lb plain flour
• 270 g – 270 ml – 1 cup + 1 1/2 tbsp lukewarm water
• 7 g – 2 1/2 tsp dry active yeast
• 1/2 tbsp sugar
• 2 tbsp extra virgin olive oil
• 1 1/4 tsp salt
• 1 dose of Espinacas a la Catalana

Preparación

1. 1

   --- Dough ---

2. 2

   Put the yeast and sugar into the lukewarm water and set it aside to activate.

3. 3

   In the meantime, place the flour, salt, and extra virgin olive oil in a mixer fitted with a dough hook.

4. 4

   Once the yeast mixture becomes frothy, pour it into the mixer.

5. 5

   Knead for 3 minutes, until the dough looks smooth and feels soft and elastic to the touch. If you do not have a mixer, knead all the ingredients by hand for 5–10 minutes.

6. 6

   Shape the dough into a ball, dust it lightly with flour, place it in a large bowl, cover with a dry cloth, and let it rise for at least 2 hours or until doubled in volume.

7. 7

   --- Topping ---

8. 8

   Prepare the spinach mixture and set it aside.

9. 9

   --- Assembling ---

10. 10

    Roll the dough into a thin rectangle, about 3 mm – 0.1 inches thick.

11. 11

    Place it on an oven tray lined with baking paper and bake in a preheated oven at 180°C – 355°F for 15 minutes.

12. 12

    Remove it from the oven and top evenly with the spinach mixture.

13. 13

    Increase the oven temperature to 200°C – 390°F, return the coca to the oven, and bake for another 5–10 minutes or until the dough is golden brown and cooked through.

14. 14

    Slice and serve.