Coca with sobrasada (hearty sheet cake)

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
3 2
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. 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. 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. 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

Nutrition Facts

KCAL
150 kcal
CARBS
18 g
FATS
7 g
PROTEINS
6 g