Spanish Coca with Smoky Romesco and Potatoes

Name: Spanish Coca with Smoky Romesco and Potatoes
Yield: makes one 9 by 14-inch flatbread
Ingredients: 2 1/2 teaspoons active dry yeast; 3/4 cup warm water (105° to 115°F); 1 3/4 cups unbleached all-purpose flour, plus more for kneading; 3/4 teaspoon kosher salt; 1 tablespoon olive oil; 1/4 cup olive oil, plus more for brushing; 1 1/2 teaspoons sweet pimentón (Spanish smoked paprika); 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/2 cup Smoky Romesco Sauce (page 188); 8 green onions, trimmed to light green area and cut into 1/4-inch slices; 1 tablespoon whole fresh oregano leaves; 2 large Yukon Gold potatoes, cubed and roasted; 2 hard-cooked eggs, sliced into rounds

January 24, 2012

Coca is the Spanish version of pizza. Here, it is spread with my Smoky Romesco Sauce, a basic in the Spanish pantry. When topped with green onions, roasted potatoes, and sliced hard-cooked eggs, it is an edible canvas of the sunny colors and flavors of this part of the Mediterranean.

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