Spanish Coca with Wilted Greens, Walnuts and Raisins

Makes 2 coca to serve 6-8.

Instructions

In a bowl, dissolve the yeast in 2 tablespoons warm water. Let stand 10 minutes until frothy. Add the flour, salt, 1 cup warm water and 4 tablespoons olive oil. Knead on a floured surface until smooth, elastic and slightly tacky to the touch, about 7 to 10 minutes. Place the dough in a oiled bowl and turn it over so that it is completely coated with oil. Cover with plastic wrap and place in a warm place, about 75F. Allow to rise until double in volume, 1 to 1 1/2 hours. 

Preheat an oven to 375F.

Pour 1 cup boiling water over all the raisins and let stand 15 minutes. Drain.

Place the walnut halves on a baking sheet and toast until fragrant and light golden, 7 minutes.

Remove the stems from the Swiss chard, wash, and spin dry well. Warm 2 tablespoons of the olive oil in a frying pan over medium high heat. Add the garlic and stir for 5 seconds. Add the Swiss chard and raisins and cook, tossing occasionally with tongs, until wilted, about 6 to 8 minutes. Season well with salt and pepper.

Place a pizza stone on the bottom shelf of the oven and increase the oven temperature to 500F.

Punch down dough and cut into 2 pieces. Flour surface and roll one piece of the dough into a long, flat oval shape, 3/8" thick, 8" X 10". Build up edges slightly. Place the dough on a well-floured pizza peel or paddle. Place half of the greens on the dough, distribute evenly, leaving a ½" border around the edge. Top with the walnuts and drizzle with the remaining 2 tablespoons olive oil. Bake until golden and crispy, 15 to 18 minutes.

Remove coca from pan and cut into wedges. Serve immediately or at room temperature.

P.S. Did You Make This Recipe? I’d love to see it!  Just tag #WeirCooking when posting a photo of your recipe on Instagram and make sure to follow me, @chefjoanneweir.

Ingredients

dough:
1 tablespoon dry yeast
2 tablespoons warm water
3 cups unbleached bread white flour
1 teaspoon salt 1 cup warm water
4 tablespoons olive oil
topping:
½ cup golden raisins
½ cup walnut halves
1 small bunch Swiss chard
4 tablespoons extra virgin olive oil
2 cloves garlic, minced
Kosher salt and freshly ground black pepper

Spanish Coca with Wilted Greens, Walnuts and Raisins