| Prep: 30 mins | Cook: 1 hour | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 251 | 11g | 3g | 31g |
| sugars | fibre | protein | salt |
| 6g | 5g | 8g | 0.6g |
Why I Love Spanish Vegetable Cocas
One of the dishes that charms me consistently is the vibrant Spanish masterpiece, Vegetable Cocas. The myriad colors of the fresh vegetables, combined with some essential herbs and a delectable serving of manchego cheese is just what you need to bring a touch of Spain into your kitchen.
Outdoor Inspiration & International Cuisine
Coming from the Rocky Mountains of Colorado, where a love for the great outdoors comes naturally, I found an affinity for dishes that captures the beauty and bounty of nature. With the Vegetable Cocas, it captures that essence of nature in the most delicious way.
This dish is not only vibrant and bursting with flavors, but also aesthetically pleasing, reminding me of the serene landscape from back home. My partner, Gordon, often says that if you’re able to capture the world’s natural beauty in a dish, then it’s an artistic and culinary accomplishment.
Influences & Complimentary Dishes
This distinctive recipe draws inspiration from renowned Spanish chef, Rick Stein. Just like Stein, I believe in using simple ingredients and maximizing their flavor potential. The Vegetable Cocas is similar to Italy’s beloved pizza, but with a unique Spanish twist.
If you’re planning a full-course meal, the Vegetable Cocas is a perfect appetizer, and pairs wonderfully with a robust Spanish red wine, like a Rioja. For the main course, a hearty seafood paella or a juicy, roasted leg of lamb will compliment the Vegetable Cocas beautifully, encompassing a truly Mediterranean dining experience.
In conclusion, the Vegetable Cocas recipe is one I hold dear, bridging my love for outdoor-inspired ingredients with international cuisine. Brimming with taste and tradition, it’s a meal that’s sure to dazzle your taste buds and bring a slice of Spanish life to your dining table.
What You’ll Need
- 1 cup of warm water
- 2 teaspoons of active dry yeast
- 3 cups of all-purpose flour
- 1 teaspoon of salt
- 1/4 cup of olive oil
- 1 large eggplant
- 2 large red bell peppers
- 1 large yellow onion
- 2 medium tomatoes
- 4 cloves of garlic
- 1/2 cup of pitted black olives
- 1/2 cup of chopped fresh parsley
- 1 teaspoon of fresh thyme leaves
- 1 teaspoon of smoked paprika
- Salt and pepper to taste
- 1/2 cup of grated manchego cheese
Method
Step One
Start by activating the yeast. In a bowl, combine 1 cup of warm water and 2 teaspoons of active dry yeast. Allow the mixture to sit for 5 minutes until it becomes frothy. This indicates that the yeast is active and ready to be used.
Step Two
While the yeast is activating, combine 3 cups of all-purpose flour with 1 teaspoon of salt in a separate bowl. Once the yeast is ready, add it into the flour mixture, followed by 1/4 cup of olive oil. Stir until the dough starts to come together then turn it out onto a lightly floured surface. Knead the dough for about 10 minutes until it is smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and allow to rise in a warm area for 1-2 hours or until it has doubled in size.
Step Three
While the dough is rising, prepare the vegetables. Cut 1 large eggplant, 2 large red bell peppers, 1 large yellow onion, and 2 medium tomatoes into thin slices. On a baking sheet, arrange the vegetables and 4 cloves of minced garlic, then drizzle with olive oil. Roast in a preheated oven at 200°C until the vegetables are tender and slightly caramelised. Once cooked, remove from the oven and set aside to cool down.
Step Four
Add 1/2 cup of pitted black olives, 1/2 cup of chopped fresh parsley, 1 teaspoon of fresh thyme leaves, and 1 teaspoon of smoked paprika to the roasted vegetables. Toss to combine and season with salt and pepper to taste.
Step Five
After the dough has risen, divide it into two equal parts. Roll each piece into a rectangular shape then transfer to a baking sheet. Evenly distribute the vegetable mixture onto the dough, leaving a small border around the edges. Sprinkle 1/2 cup of grated manchego cheese over the top.
Step Six
Bake in a preheated oven at 200°C for 15-20 minutes or until the dough is golden brown and the cheese is melted and bubbly. Allow the cocas to cool slightly before slicing and serving. Enjoy your delicious Vegetable Cocas!
