SPANISH COCA WITH SMOKY ROMESCO AND POTATOES

Spanish Coca with Smoky Romesco and Potatoes image

Categories Bread Sauce Potato Bake Kosher

Yield makes one 9 by 14-inch flatbread

Number Of Ingredients 16

Ingredients

Dough
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
Topping
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

Steps:

To make the dough, sprinkle the yeast over 1/4 cup of the water and stir to dissolve. Let stand until foamy, about 5 minutes, or until dissolved. Sift the 1 3/4 cups flour and the salt onto a work surface and make a well in the center. Add the yeast mixture, remaining water, and the olive oil. Mix the ingredients in the well together with your fingertips, then gradually draw in flour to make a dough. Knead, dusting with flour as necessary, for 5 to 10 minutes, or until elastic. The dough should be soft, but only slightly sticky. Transfer the dough to an oiled bowl and turn to coat it with oil. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in bulk, 45 minutes to 1 hour.
Prepare a very hot fire (525° to 550°F) in a wood-fired oven or cooker.
Knead the dough lightly on a floured board for 2 minutes. Roll into a 9 by 14-inch rectangle, stretching to size with your hands. It should be about 1/2 inch thick. Transfer to an oiled baking sheet and dimple the surface of the dough with your fingertips so it does not puff evenly.
To make the topping, mix the 1/4 cup olive oil, pimentón, salt, and pepper together in a small bowl and brush half of this mixture generously on the dough. Spread evenly with the romesco sauce, then the green onions and oregano. Brush the edges of the crust with olive oil. Leave in a warm place for 10 to 15 minutes, or until the dough is puffy.
Bake the bread in the oven for 10 minutes, rotating the pan once to bake evenly. Top with the roasted potatoes and continue to bake until the crust is brown and crisp, about 15 minutes. Remove from the oven and brush the edges of the crust with olive oil. Top with sliced eggs and cut into serving-size slices or squares. Serve warm or at room temperature.