Spanish flat bread with peppers and olives
INGREDIENTS
SERVINGS: 8
- For the dough:
- 225 gr flour
- 0.5 tsp salt
- 0.5 tbsp GOYA® Extra Virgin Olive Oil
- For the leavening mixture:
- 160 ml. lukewarm water
- 1 tsp sugar
- 5.5 gr dry yeast
- For the topping:
- 1 sliced red onion.
- 2 sliced red bell pepper.
- 0.5 jar Green Manzanilla Olives stuffed with minced pimientos GOYA®
- 0.5 tsp salt
- 1 tbsp GOYA® Extra Virgin Olive Oil
PREPARATION
1
Strain the liquid inside the jar of olives.
2
Make the leavening mixture by mixing all the ingredients in a bowl. Cover it and keep it in a warm place for about 20 to 30 minutes or until you see a foamy cover on the top.
3
Mix the flour with the leavening mixture and the rest of ingredients and start the kneading process, first with the machine and finish it by hand.
4
Let the dough rest for one hour.
5
Then start stretching the bread dough to form a rectangle
6
Preheat the oven at 220ºC / 430ºF
7
Place up the sliced vegetables and the red peppers stuffed olives on top of the dough.
8
Sprinkle some salt and drizzle some EVOO on top.
9
Bake it at 430ºF for 20 minutes or until you see a nice golden color on the edges of the coca.
10
Serve it warm or cold.
11
Chef´s suggestions:
If you are not using the whole jar of pepper stuffed olives, then keep some of the liquid in the jar and do not strain them all, so you will preserve the remain olives in it.
Use the leavening mixture as soon as the top surface is covered by foam, if you wait too long the leavening dies and it is useless.
If you are not using the whole jar of pepper stuffed olives, then keep some of the liquid in the jar and do not strain them all, so you will preserve the remain olives in it.
Use the leavening mixture as soon as the top surface is covered by foam, if you wait too long the leavening dies and it is useless.
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