brd_catalan_flatbread

Catalan Flatbread

" This delicate flatbread is an example of a coca, a pizza-like specialty of Catalonia in northeastern Spain.

It is hearty enough to serve as a meal, but you can also cut it into smaller rectangles to serve as tapas or appetizers."

Breads, Dough's

INGREDIENTS:

1 cps unbleached all-purpose flour
1 cp yellow cornmeal plus more for dusting
1 package quick-rising dry yeast - (1/4 oz)
1 tsp salt
1 tsp granulated sugar
2 cp hot water
2 tsp olive oil

Topping

Onions peeled, sliced
3 tsp oil divided
1 tsp salt divided
Dried currants as needed
Vinegar to taste
Freshly-ground black pepper to taste
Spinach as needed
Toasted pine nuts as needed

DIRECTIONS:

In food processor fitted with metal blade, make dough: Combine flour, cornmeal, yeast, salt and sugar and pulse on/off to mix.

In measuring cp, combine 2/3 cp hot water (120 to 130 degrees) and 2 tsp oil. With motor running, gradually pour hot liquid through food processor feed tube. Process until dough forms ball, then process 1 minute to knead. The dough should be quite soft.

If it seems dry, add 1 to 2 tbs s warm water; if too sticky, add 1 to 2 tbs s flour. Transfer dough to lightly floured surface and knead a few times. Lightly coat large sheet of plastic wrap with cooking spray and place, sprayed-side down, over dough. Let dough rest 20 to 30 minutes.

Meanwhile, place baking stone or inverted baking sheet on bottom rack of oven to heat. Preheat oven to 450 degrees. (Heat baking stone for 25 minutes before baking; heat baking sheet for 10 minutes.)

In small bowl, cover currants with hot water. Set aside to soak about 20 minutes. Drain and stir currants into onions. Stir in vinegar and pepper.

Catalan Flatbread Topping

Catalan Flatbread

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