Summary

Ingredients

• 250 g whole wheat flour
• Flour for the work surface
• 100 ml water, lukewarm
• 12 g yeast, fresh
• 1 pinch (s) sugar
• 1 teaspoon salt
• 5 tablespoon olive oil
• 1 egg yolk
• 1 bell pepper (s)
• 0.5 ½ zucchini
• 3 tomato (s), fresh
• 1 handful tomato (s), dried
• 1 medium shallot (s)
• 2 medium clove (s) garlic
• some olive oil to drizzle with
• 1 ½ tablespoon thyme
• 1 ½ tablespoon oregano
• 0.5 teaspoon ½ pepper
• 0.5 teaspoon ½ salt
• 1 handful flaked almonds

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Instructions

1. Dissolve the yeast in lukewarm water. Knead the flour, sugar, 1 teaspoon salt, 5 tablespoons olive oil, egg yolk and dissolved yeast into a smooth dough, shape into a ball and leave to rise for 45 minutes, covered.
2. In the meantime, cut the peppers and zucchini into thin strips and slice the fresh tomatoes. Finely chop the garlic and cut the shallot into rings. If you have fresh thyme, roughly chop it.
3. Heat the olive oil in a pan, sweat the garlic and shallot rings briefly in it, add the paprika and zucchini strips and also only briefly fry. Put the pan to one side and preheat the oven to 200 ° C (top / bottom heat).
4. Now roll out the dough 3 mm thick and place it on a baking sheet lined with baking paper. Spread the topping from the pan on top, including the sun-dried tomatoes (best cut in half) as well as thyme and oregano.
5. Season the Coca Mallorquina with salt and pepper and drizzle with a little olive oil. Bake for about 30 minutes at 180 ° C. Spread the almonds on top 5 minutes before removing.
6. A delicious rosé wine goes well with the Coca Mallorquina, which is served hot as well as cold. Tips and many other recipes from all over the world are available at: https://reisespeisen.wordpress.com/.