COCA WITH FETA CHEESE, OLIVADA PATE AND RED PEPPER JAM
Ingredients (coca)
125 grams of flour
50 ml. Extra virgin olive oil , MOLINO DE MONTEMAYOR
50 ml. of beer
salt
Cumin SABORALSA
Oregano SABORALSA
Ingredients:
Coca
Feta cheese
Olivada pate 1921
Red pepper jam 1921
Sprouts of broccoli (or onion, they give a nice touch)
Elaboration of the coca:
Put the flour in a bowl and make a volcano. Add the beer, oil, salt and spices in the center f this vulcano. You must start mixing the ingredients by making circles with your fingers or with the help of a baker's squeegee, and when all the ingredients will be mixed and together and come off the bowl, you must knead them until the dough is homogeneous. Let it sit for 15 minutes covered with a cloth.
Spread the dough with the rolling pin making it very thin, as something will rise during baking. Cut the dough according to the shape you want to give it, and go placing it on the baking tray covered with a cooking cloth, and pinch it with a fork so that it does not rise.
Place it in the preheated oven at 200º C for 7-8 minutes, although the time will depend on the thickness and the size that you have given to the dough. Do not expect it to brown too much, just take a little color to avoid it being too crispy.
Preparation of the appetizer:
We put the coca we have made on a plate (you can also buy the coca directly) and on top we put the feta cheese, it should be in block to be able to cut it to the measure that we want, as well as with the thickness that we like, under our opinion it should be slightly finer than toast.
We spread the pate olivada on all the cheese and we must put in the center a bit of red pepper jam. You can also add a little more, because that bite will be the best on the top.
To finish, decorate with some sprouts of broccoli (or onion) the coca, and you can eat. Bon Appetite!
NOTE: A detail that should not be forgotten is to prepare this aperitif just when you are going to serve it, because if you leave it for a while, the water that the cheese releases will moisten the dough and it will not be crunchy at all.
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