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 flour

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 flour into a large bowl and make a well in the centre, the pour the yeast.

Sprinkle with flour 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.