Coca with figs and black olives

Coca con higos y aceitunas negras

  • 24 figs
  • 40 black olives
  • Arugula
  • Canons
  • 20 ml olive oil
  • 15 g agave syrup
  • 1 cc of mustard
For the dough:
  • 400 g of flour wheat
  • 220 g water
  • 10 g salt
  • 5 g fresh yeast
  • 5 g olive oil
  • 5 g of wholemeal cane sugar
  • 5 g white pepper
  1. We start by preparing the dough. Dilute the sugar and yeast in warm water and mix in a bowl with the rest of the ingredients. When they are integrated, knead on the countertop for 15 minutes. Store the dough in a bowl greased with oil, cover with plastic wrap and leave to rise until doubled in size.
  2. When the dough has risen, carefully remove it from the bowl and cut into 4 equal pieces. If you don’t want to make 4 cocas, you can freeze the pieces you won’t use.
  3. Heat the oven to 230º.
  4. Mix the oil with the agave syrup and mustard until emulsified.
  5. Peel and chop some figs. Chop the olives as well.
  6. Roll out the dough until it is 1-2mm thick. Brush it with the oil mixture, place the fig and olive pieces on top and bake for about 15 minutes or until the coca is golden brown.
  7. While the coca is baking coca, clean and cut the figs in halves.
  8. Once the coca is golden, you can take it out of the oven. Top it with arugula, lamb’s lettuce, halved figs and black olives. You can also add a bit more of the oil mixture on top.
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