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Ingredients
- 1 1/2 c. unbleached all-purpose flour
- 1/2 c. yellow cornmeal plus more for dusting
- 1 pkt quick-rising dry yeast - (1/4 ounce)
- 1 tsp salt
- 1/2 tsp granulated sugar
- 2/3 c. warm water
- 2 tsp extra virgin olive oil Onions peeled, sliced
- 3 tsp oil divided
- 1 tsp salt divided Dry currants as needed Vinegar to taste Freshly-grnd black pepper to taste Spinach as needed Toasted pine nuts as needed
Directions
- Begin topping: In large skillet, heat 2 tsp. oil over medium heat. Add in onions and 1/2 tsp. of the salt; cook, stirring often, till very tender and lightly browned, 20 to 25 min. To prevent scorching, adjust heat and add in water as necessary.
- In food processor fitted with metal blade, make dough: Combine flour, cornmeal, yeast, salt and sugar and pulse on/off to mix. In measuring c., combine 2/3 c. warm water (120 to 130 degrees) and 2 tsp. oil. With motor running, gradually pour warm liquid through food processor feed tube. Process till dough forms ball, then process 1 minute to knead. The dough should be quite soft. If it seems dry, add in 1 to 2 Tbsp. hot water; if too sticky, add in 1 to 2 Tbsp. flour. Transfer dough to lightly floured surface and knead a few times. Lightly coat large sheet of plastic wrap with cooking spray and place, sprayed-side down, over dough. Let dough rest 20 to 30 min.
- Meanwhile, place baking stone or possibly inverted baking sheet on bottom rack of oven to heat. Preheat oven to 450 degrees. (Heat baking stone for 25 min before baking; heat baking sheet for 10 min.)
- In small bowl, cover currants with warm water. Set aside to soak about 20 min. Drain and stir currants into onions. Stir in vinegar and pepper.
- In small baking pan, spread pine nuts and toast in oven till lightly golden brown, 3 to 4 min.
- In large wide pot, cook spinach with just the water which clings to leaves over medium-high heat, stirring often, till wilted, 3 to 5 min. Drain in colander. Rinse with cool water and squeeze out excess moisture. Place in medium bowl and add in remaining 1/2 tsp. salt.
- Assemble flatbread: Coat baking sheet with cooking spray and dust with cornmeal. On lightly floured surface, use rolling pin to roll dough into 16- by 12-inch rectangle, slightly less than 1/4-inch thick. Transfer dough to prepared sheet. Roll edges under to finish rim of crust. Brush remaining 1 tsp. oil over rim of crust. Scatter spinach over crust. Top with caramelized onion mix and sprinkle with toasted pine nuts. Lightly coat topping with cooking spray.
- Place baking sheet on heated baking stone and bake till bottom of crust is golden brown and crisp, 20 to 25 min. Transfer to cutting board and use pizza cutter to cut into 8 rectangles. Serve warm or possibly hot.
- This recipe yields 8 servings.
- Comments: This delicate flatbread is an example of a coca, a pizza-like speciality of Catalonia in northeastern Spain. It is hearty sufficient to serve as a meal, but you can also cut it into smaller rectangles to serve as tapas or possibly appetizers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 8 servings | |
| Calories 138 | |
| Calories from Fat 18 | 13% |
| Total Fat 2.1g | 3% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.04g | |
| Cholesterol 0mg | 0% |
| Sodium 583mg | 24% |
| Potassium 40mg | 1% |
| Total Carbs 26.01g | 7% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.49g | 0% |
| Protein 3.14g | 5% |
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