500 g of “xeixa” flour
50 g of lard
½ small coffee cup of Rosselló extra virgin olive oil
15 g of fresh yeast
225 ml of water
Salt
2 kg of onions
50 g of Rosselló marinated olives
50 g of anchovies
100 g of young sheep’s cheese
Extra virgin olive oil
125 g of brown sugar
Salt
Black pepper
To make the coca dough, mix the flour, oil, lard, and the yeast previously dissolved in warm water with the salt in a bowl. Knead everything until you achieve a smooth, homogeneous dough. Cover it with a cloth and leave it to rise. Cut the onion into julienne strips.
Place the oil in a frying pan or shallow pot. Once the oil is hot, add the onion and salt. Cook over medium heat. When the onion is well browned, add the brown sugar and black pepper. The cooking should now be slow, while we listen to Leonard Cohen and stir constantly.
Chop the anchovies and mix them with the oil. Remove the stone from the marinated olives and crush the flesh until you obtain a light cream-like texture. Roll out the dough with a rolling pin to shape the coca. You can make individual serving-sized cocas, which look even better. The dough should be rolled out very thin. Spread the caramelised onion over the dough.
Add the anchovy-infused oil. Bake for 15–20 minutes at 200°C.
Once the coca is removed from the oven, add the young sheep’s cheese cut into small cubes and the olive cream.
