Sabores de la Tierra | Coca

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20g  fresh yeast

1 pinch of sugar

2 tablespoons of olive oil

2 tablespoons of white wine

500g wheat flour

Grease the cooking sheet with butter.

 Mix the yeast with the sugar with some heated water. Add the flour with salt in a big cuenco .Make a hole in the middle of it and put the yeast. Put  the flour and leave to fermentover 15min. Pour the olive oil, the wine y ¼ of water and mix it very well until it forms a dough.Leave it in a warm place until doubles its volume.Squash it again and stretch it on a floured surface. Make a rectangle and cover it with a cooking sheet already greased. Pinchela with a fork and ferment it again. Put the recovery andput it in the oven in a temperature of 160 to 180  Celcius , during approximately 20 up to 25 min.


1kg spinach leaves

50g raisins

Salt and Pepper

100 ml aceite de oliva olive oil

nuts or pinone as you wish

 Scald the spinach with some water and drain. Put it on the dough, the sobrasada  , the nuts and the raisins.Put salt and Pepper and  some olive oil. Put in the oven for 25 or 30 minutes or until be light brown.

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