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Coca de llevat (coca de llevat): recipe illustration
Snacks & baking

Coca de llevat (coca de llevat)

A thin, soft risen flatbread, scented with olive oil and sugar, eaten as an afternoon snack or at breakfast. Typical of Andorran bakeries and home kitchens, especially on feast days.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Nutrition facts

644 kcal per serving

Protein
19.1 g
Carbohydrates
97.9 g
of which sugars
15 g
Fat
17.8 g
Fiber
4.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Dissolve the yeast in the lukewarm water with a spoonful of sugar and leave for 5 minutes until it foams.
  2. Mix the flour, salt and remaining sugar in a large bowl, then pour in the yeast mixture and 40 ml of olive oil.
  3. Knead for 8 to 10 minutes until you have a soft, smooth dough that no longer sticks to your fingers.
  4. Cover and leave to rise for an hour somewhere warm, until the dough has doubled in size.
  5. Knock back the dough, then roll it out on an oiled tray into a flatbread about 1 cm thick.
  6. Leave to rise for another 20 minutes, brush with beaten egg yolk and scatter over sugar, pine nuts and raisins if using.
  7. Bake at 200 °C for 18 to 20 minutes, until the top is well golden.
  8. Let it cool slightly, dust with icing sugar and eat while still warm.

Variations and tips

Raisin version. Add a handful of soaked and drained raisins to the dough before the rise for a richer coca.

Using what's easy to find. Replace the fresh yeast with 7 g of instant dried yeast, mixing it straight into the flour.

More ideas

Original Ecomely recipe.