Spanish Coca with Peruvian Purples and Manchego

peruvian purple coca

Long, airy, charred and bubbly. That’s what this wonderful crust presented my pie-hole last week whilst baking a night-load of breads for the Athens Farmers Market.

The luscious potatoes complemented this 60 percent-hydrated dough perfectly with and underlayment of fatty Red Wattle lardo and sharp Spanish Manchego cheese then topped with a mango pudding, Spanish olive oil and sea salt. Life cannot offer up a better combination of pizza cooked at close to 700 degrees!

Enough said: this is how I made it. (yes, I realize that my mood wasn’t in the best picture frame at this time because of all the baking ahead of me.) Gomen Ashai.

And here’s the coca being pulled from the oven and finished.

If you are ever graced with the ability to cook with the purple potato, I urge you to try this flavor combination and as the Spanish say…Buen Provecho!

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