The recipe for Coca de Forner or Baker's Coca as it is also known, is traditional from Catalonia and much of the Mediterranean. Its name coca comes from the combination of languages such as Dutch, English and German, despite the different pronunciations it refers to the same thing: cake, cakes or breads. It is a flat sugared bread, baked at high intensity temperatures, which is characterized by its delicate olive oil dressing and its touch of anise liqueur.
Its origins are humble, Forner's Coca is born from the product of leftover bread from the previous day, which for various reasons had turned out defective, almost always related to an incorrect yeast procedure. So, in order not to lose it and take advantage of the high temperatures of the bread of the day, a new bread came out, the protagonist of our recipe today.
Forner's coca can be served as a dessert and can also be part of breakfasts or simply snacks accompanied by coffee or hot chocolate.
Let's see the recipe below so you can make it at home.
RECIPE TO MAKE COCA DE FORNER
Ingredients (2 medium cokes):
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320 ml water (room temperature)
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3 g dry baker's yeast
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50 ml extra virgin olive oil
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500 g eco strength flour
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40 g sugar
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10 g salt
Besides:
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Sugar to sprinkle
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Anisette
Preparation (2 hours approx.):
1. In a bowl, mix the water and yeast and stir until the yeast is completely dissolved.
2. Add the oil, flour, sugar and salt.
3. Knead until you obtain a sticky dough that begins to be smooth.
4. On a floured surface, finish kneading by hand. If the dough sticks add more flour, but be careful not to add too much.
5. Once the dough is smooth, form a ball and place it in a bowl. Cover with a cloth and let it ferment for an hour.
6. Divide the dough into 2 equal parts and form 2 balls. Let them rest for 5 minutes.
7. Heat the oven to 220ºC.
8. Grease 2 baking trays with oil, place each ball of dough on a tray and stretch them with well-oiled hands, giving them a coca shape.
9. Sprinkle the cokes with sugar, cover them with a cloth and let them rest for 15 minutes.
10. Flatten the cocas again and make grooves all over the surface of the cocas with your fingertips.
11. Bake the cokes for about 15 minutes each.
12. When you take the cokes out of the oven, paint them with anise liqueur and add more sugar if desired.
13. Let cool and serve.
Enjoy!
