Coca with sobrasada (hearty sheet cake)

Name: Coca with sobrasada (hearty sheet cake)
Cook time: 45 min
Total time: 45 min
Yield: 20
Ingredients: 1/2 cube (21 g) Yeast; 1 pinch Sugar; 500 g Flour; 1 TEASPOON Salt; 2 TABLESPOONS Olive oil; 2 TABLESPOONS dry white wine; 300 g Sobrasada (paprika sausage); 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 20

1/2 cube (21 g) Yeast
1 pinch Sugar
500 g Flour
1 TEASPOON Salt
2 TABLESPOONS Olive oil
2 TABLESPOONS dry white wine
300 g Sobrasada (paprika sausage)
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Mix yeast with sugar and some lukewarm water. Put flour and salt in a bowl. Press a depression in the middle and add the yeast. Dust with some flour and let it rise for 15 minutes. Add olive oil, white wine and 1/4 litre lukewarm water.
2
Knead everything into a smooth dough. Leave the dough to rise in a warm place until the dough has doubled. Cut the sausage into thick slices. Knead the dough again, roll out to a rectangle (38 x 42 cm) on a floured work surface and place on a greased baking tray. Prick several times with a fork. Leave to rise for another ten minutes. Cover the dough with the sausage slices. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25 to 30 minutes. Cut Coca-Sabrasada into pieces. Arrange on a plate.
3
Leave to rise for another ten minutes. Cover the dough with the sausage slices. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25 to 30 minutes. Cut Coca-Sabrasada into pieces. Arrange on a plate. Garnish with olives and oregano. Serve with a mixed salad