Coca Massegada is a traditional Andorran recipe for a classic yeasted flatbread that's typically topped with pickled vegetables or anchovies and served like a pizza. The full recipe is presented here and I hope you enjoy this classic Andorran version of: Coca Massegada.
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This delicious and easy Catalan coca is a pizza-like flatbread that's popular in Catalonia, Spain just as it is over the border in Andorra. Traditional topping options include sautéed spinach and pine nuts, cured anchovies, artichoke hearts, roasted red peppers, hard boiled egg, pisto, or tomato sauce. But the options are truly endless. These are also found on the island of Mallorca
Ingredients:
125g plain (all-purpose) flour
pinch of salt
1 tbsp sugar
3-4 tbsp water
1 tsp instant yeast
2 tsp olive oil
Method:
Add all the ingredients to a large bowl and mix with your hands to form a dough. Turn the resultant dough out onto a lightly-floured work surface and knead for a few minutes until the dough is smooth and elastic.
Shape the dough into a ball, return to the bowl and cover with a damp dishcloth. Set aside to rise in a warm place for about an hour.
Pre-heat your oven to 200°C.
Knock the dough back then roll out to about 5 mm thickness, and poke all over the top with a fork. Brush with olive oil and place on a baking tray covered in parchment paper.
Transfer to the centre of your pre-heated oven and bake for about 10 minutes, or until golden.
Remove from the oven and add your favourite toppings. (You can put the coca back under a grill for a few minutes to warm the toppings, but it's not necessary.)
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