Coca Mallorquina - Moro Olive Oil

Ingredients

• Lunch , Dinner
• 2 x 7g sachets dried instant yeast
• 1 tbs caster sugar
• 140ml Moro Primero Extra Virgin Olive Oil
• 2 red capsicums
• 2 onions, thinly sliced
• 2 garlic cloves
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 4 anchovy fillets in oil, drained
• 2 tbs capers in vinegar, drained
• 1/3 cup flat-leaf parsley leaves, chopped
• 6 thin slices jamon, roughly torn, to serve
• 3 cups (450g) plain flour
• 01 To make the dough, place yeast, sugar and 1 cup (250ml) warm water in a bowl.
• 02 Set aside in a warm place for 5 minutes or until frothy. Place flour in a stand mixer fitted with the dough hook.
• 03 Add yeast mixture and 100ml Moro Primero Extra Virgin Olive Oil and knead on medium for 6 minutes or until smooth and elastic.
• 04 Place dough in a lightly oiled bowl and cover with a clean tea towel. Set aside in a warm place for 1 hour 30 minutes or until doubled in size.
• 05 Meanwhile, preheat oven grill to high. Quarter capsicums and remove seeds.
• 06 Place, skin-side up, on a lined tray. Grill for 15 minutes or until blackened, remove and place in a bowl.
• 07 over with plastic wrap and allow to steam. When cool, peel the skin and thickly slice capsicum. Set aside.
• 08 Meanwhile, heat remaining 2 tbs Moro Primero Extra Virgin Olive Oil in a frypan over medium-low heat.
• 09 Add onion and 1 tsp salt and cook, stirring, for 15 minutes or until very soft.
• 10 Add garlic and cook, stirring, for a further 5 minutes or until golden and caramelised.
• 11 Stir in spices, anchovies, half capers and half parsley.
• 12 Remove from heat and set aside to cool.
• 13 Preheat oven to 200°C. Knock back dough (to remove any excess air) and press out to an 8mm-thick rectangle.
• 14 pread onion mixture over dough and bake for 25-30 minutes or until golden and cooked through.
• 15 Top with capsicum, jamon, and remaining capers and parsley to serve.