Coca de Sobrassada

Coca de Sobrassada

Recipes with Sobrassada de Mallorca

Coca is Mallorca's flatbread, closer to a focaccia than a pizza, with a thin crisp base and no cheese. Sobrassada goes on before the oven, melting into the dough as it bakes and turning the surface an orange-red. A drizzle of honey when it comes out of the oven is optional but standard in the Mallorcan kitchen. The result is a flat bread that smells of paprika fat and reads somewhere between savoury and sweet.

Prep Time

20 min

Cook Time

20 min

Servings

4

Difficulty

Medium

Ingredients

  • 300 g strong white bread flour
  • 5 g instant yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 180 ml warm water
  • 3 tablespoons olive oil, plus more for the pan
  • 150 g sobrassada, casing removed
  • 2 tablespoons honey (optional)
  • Fresh rosemary (optional)

Steps

1

Mix flour, yeast, salt, and sugar in a bowl. Add warm water and olive oil. Knead for 8 minutes until the dough is smooth and slightly tacky. Cover and leave to rise for 1 hour at room temperature, or until doubled.

2

Preheat the oven to 230°C (210°C fan). Oil a large baking tray or a 30 cm round tin.

3

Stretch the dough across the oiled tray, pressing it to the edges with your fingers. It should be about 5 mm thick, thinner at the edges. Let it rest for 10 minutes.

4

Break the sobrassada into small pieces and distribute them across the dough surface. Press each piece lightly into the dough. The sobrassada will melt and spread during baking.

5

Bake for 18 to 20 minutes until the edges are browned and the sobrassada has melted into orange pools across the surface. The base should be crisp.

6

Remove from the oven. Drizzle with honey if using, scatter a few rosemary leaves, and serve hot, cut into rectangles or wedges.

Tips

The dough can be made the night before and left to rise slowly in the refrigerator overnight. This slows fermentation and develops more flavour in the base. Take it out of the refrigerator 30 minutes before shaping. The sobrassada pieces should be marble-sized or smaller — large chunks take longer to melt and can sit raw in the centre.