Morjorcan Coca Amb Pebres (Yeast Pastry with Red Pe

Name: Morjorcan Coca Amb Pebres (Yeast Pastry with Red Peppers)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup warm water; 1 pkg. (1/4 oz.) dry yeast; 1-3/4 cup flour,; more as needed; 1 tbsp. olive oil; 3/4 tsp. salt; 2 md. red peppers; 1/4 cup olive oil; 1-1/2 tsp. paprika; 1/2 tsp. salt; 1/2 tsp. black pepper; 10 scallions, trimmed and sliced; 1/2 cup pitted Greek-style olives; 6 canned artichoke hearts, cut in wedges; 6 cleaned squid; white fish fillets, cut in strips

Servings: persons

3/4 cup warm water
1 pkg. (1/4 oz.) dry yeast
1-3/4 cup flour,
more as needed
1 tbsp. olive oil
3/4 tsp. salt
2 md. red peppers
1/4 cup olive oil
1-1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. black pepper
10 scallions, trimmed and sliced
1/2 cup pitted Greek-style olives
6 canned artichoke hearts, cut in wedges
6 cleaned squid
white fish fillets, cut in strips

1
Dough: Sprinkle yeast over 1/4 cup of the water and leave 5 minutes or until dissolved.
2
Sift flour with salt onto a work surface and make a well in the center.
3
Add the yeast mixture, remaining water and olive oil.
4
Mix central ingredients with your fingertips, then gradually draw in flour to make a dough.
5
Knead, adding more flour as necessary, for 5 to 10 minutes or until elastic.
6
The dough should be soft, but only slightly sticky.
7
Transfer dough to an oiled bowl, cover and let rise until doubled in bulk, 45 minutes to 1 hour.
8
Heat the broiler.
9
Broil the peppers until black and the skin is loosened, turning to cook them evenly.
10
Cover them in plastic wrap to retain steam and let cool.
11
Peel them, cut them in half and discard core and seeds.
12
Rinse in cold water, dry, and cut the peppers in strips.
13
When dough is risen, knead lightly to knock out air.
14
On a floured surface, roll it into a l2-inch round or a 9x14-inch rectangle, stretching to size with your hands.
15
It should be approximately a l/2-inch thick.
16
Transfer to an oiled baking sheet and press on the surface of the dough with your fingertips so it does not puff evenly.
17
Mix olive oil with paprika, salt and pepper and brush generously on dough.
18
Spread evenly with sliced scallions, artichoke wedges, pepper strips, squid or fish and olives.
19
Brush over remaining oil.
20
Leave in a warm place l0 to l5 minutes until dough is puffy.
21
Heat oven to 450F.
22
Bake coca in heated oven l0 to l5 minutes until dough brown and crisp.
23
Serve at room temperature.

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 cup warm water, 1 pkg. (1/4 oz.) dry yeast, 1-3/4 cup flour,, more as needed, and more.

Yes, Morjorcan Coca Amb Pebres (Yeast Pastry with Red Peppers) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Morjorcan Coca Amb Pebres (Yeast Pastry with Red Peppers)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions