Coca de Espinacas a la Catalana Recipe

Thin, crisp Coca de Espinacas a la Catalana with spinach and raisins, savoury and golden, perfect for brunch, slicing and sharing.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1--- Dough ---
2. 2Put the yeast and sugar into the lukewarm water and set it aside to activate.
3. 3In the meantime, place the flour, salt, and extra virgin olive oil in a mixer fitted with a dough hook.
4. 4Once the yeast mixture becomes frothy, pour it into the mixer.
5. 5Knead 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. 6Shape 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. 8Prepare the spinach mixture and set it aside.
9. 9--- Assembling ---
10. 10Roll the dough into a thin rectangle, about 3 mm – 0.1 inches thick.
11. 11Place it on an oven tray lined with baking paper and bake in a preheated oven at 180°C – 355°F for 15 minutes.
12. 12Remove it from the oven and top evenly with the spinach mixture.
13. 13Increase 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. 14Slice and serve.