COCA y SOBRASADA
One of the most indulgent ways of enjoying our Sobrasada
Coca y Sobrasada
Pastry recipe
For the Dough
1 ¼ cakes of 20g compressed yeast
A pinch of sugar
500g of flower
1 tsp of Salt
2 Tbsp of Olive oil
2 Tbsp of white wine (for non Sweet toppings/fillings)
Flower for dusting surface
Butter for greasing the baking pan
Stir the yeast into a little lukewarm water with the pinch of Salt.
Stir the flower into a large bowl and make a well in the centre, the pour the yeast.
Sprinkle with flower and leave for 15 minutes
Add olive oil, white wine and 250ml of water.
Knead into a smooth down and leave aside in a warm place until doubled in Size.
Knead the dough once more and roll out into a rectangular shape. Lay first thin layer onto the baking dish, pierce the base with fork and lay large dollops of Sobrassada evenly through-out the dough. Brush the pastry with water and let it rest.
Bake in oven 200 degrees for 25 to 30 minutes.
