Very good to all! Today I bring you a recipe that I have become very fond of this year: the vegetable coca. I have been trying them from the supermarket (I don’t really recommend them much), made with time: rising the dough with love, and the other day I felt like doing a quick one, almost immediately. I didn’t have time to let it rise if I wanted to make it and eat it in less than 1 hour.
And this is the result, which those of you who follow me on Instagram would have seen a long time ago: a quick, easy vegetable flatbread. Adapted to a day when you don’t have time to rise, and a recipe for people who are not used to making homemade bread and are a little afraid of doing it wrong. By working with powdered yeast, the classic one, the kneading is much easier. Needless to say, the dough does not contain eggs or butter, it is vegan and it breaks.
1 cup of wheat flour
1 tsp. small baking powder (also known as baking powder)
1/3 cup water + reserve
*We will need parchment paper
Step by step
- In a large bowl, mix a cup of flour with 1/2 small tbsp of garlic powder, 1 small tbsp of rosemary, two pinches of parsley and two touches of sweet paprika.
- Mix and add a small spoonful of baking powder.
We mix the flour with the spices and yeast
- Add 2 tablespoons of olive oil, mix.
- Add 1/3 cup of water (the same cup with which we measure the flour) and mix with a wooden shovel.
We add water and oil to the vegetable coca dough
- When the dough begins to form like a sticky ball, remove the paddle and we proceed to use our hands.
- Now, we add a thin layer of flour on top of the ball and knead again, until we get a smooth and pliable dough. If it sticks too much, add a little more flour until you can knead well. All the flour should stick together and should not come off or break easily. If it happens, it is because the dough lacks hydration and/or fat.
- Now, stretch it with a rolling pin, giving it an elongated and rounded shape.
- Place the dough on the tray, with the baking paper on.
- Add the zucchini and the sliced tomato. I also cut each slice in half with the tomato.
- Paint the entire surface of the dough and the vegetables with olive oil, and season with a pinch of salt and rosemary.
We knead and stretch the vegetable flatbread.
- Bake above and below, at 180 degrees, until the dough browns on all sides, and the vegetables are tender. It will be more or less 25 minutes, but depending on the oven it may vary. If your oven is old and doesn’t have temperatures, put it on a medium-low heat from below and then brown it on top with a final blast of heat from the upper burners.
- Remove from the oven when it is toasted and ¡ ready! You can choose to eat it hot or weather.
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