Red Pepper Coques
Yes it may be pizza like in vision but this is crunchy very unlike a pizza crust. Like pizza it comes from the Mediterranean but from Spain.
So it’s different than pizza altogether but then it’s decidedly just as enthralling in flavor and interest.
It’s simple to mix, the only special thing is an overnight in the fridge and that’s easy.
This fits in my favorite category of mix it days ahead of time and put it together like a magic trick for company. That’s what I did with half the dough, I made this for a big family dinner. “The Littles” (two girls under 10) said that was really good bread … but then so did all the adults.
Two nights later, I baked a quarter of the dough and served it with a salad and called it a light dinner. Four nights later, I served the last quarter dough round with fresh veggies and a guacamole hummus dip and called it dinner. The dough that keeps on giving!
Yes, Karen (Karen’s Kitchen Stories) our kitchen of the month, this is very simple to do by hand, no food processor here.
Red Pepper Coques
268 grams bread flour
200 grams white whole wheat flour
30 grams ground flax seed
2 teaspoons sugar, omitted
1/2 teaspoon instant yeast
10 2/3 ounces ice water
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons table or fine sea salt
Red Pepper Topping
1/2 cup extra-virgin olive oil
2 large onions, peeled, halved, and thinly sliced
2 cups jarred roasted sliced red peppers
3 tablespoons sugar, omitted
3 cloves garlic, thinly sliced
1 1/2 teaspoons salt
1/2 teaspoon crushed red pepper flakes
2 bay leaves
3 tablespoons sherry vinegar, Fini Reduction of Balsamic
1/4 cup pine nuts
1 tablespoon minced fresh parsley, fresh basil
In the bowl of a food processor, pulse the flour, sugar, and yeast about 5 times. Turn the processor on, and slowly pour in the ice water and process for about 10 seconds. Let the dough rest for 10 minutes.
2. Add the oil and the salt to the dough and process for 30 to 60 seconds, until the dough forms a ball. Remove the dough from the the processor, and knead by hand for a few seconds, and form it into a ball. Place it into an oiled bowl, cover, and refrigerate for at least 24 hours, and up to 3 days.
Heat three tablespoons of the olive oil in a 12 inch non stick frying pan over medium heat. Add the onions, red peppers, sugar, garlic, salt, pepper flakes, and bay leaves. Cover the pan and cook for 10 minutes over medium low.
Remove the lid and continue to cook, stirring regularly, for another 10 to 15 minutes, until the onions are golden brown. Remove the pan from the heat and discard the bay leaves. Transfer the mixture to a heatproof bowl and stir in the vinegar. Cool completely before using. You can make the mixture in advance and refrigerate overnight.
4. To Make the Coques:
Deflate the dough and divide it into four equal sized pieces. Shape each piece into a tight ball and place, seam side down on your work surface, and cover with oiled plastic wrap. Let rest for an hour.
Place oven racks in the upper and lower third positions and preheat the oven to 500 degrees F. Brush two half sheet pans with 2 tablespoons of olive oil each.
5. Place one dough ball on your work surface, and roll it out to a 15 inch by 5 inch oval. Place it on the baking sheet, lengthwise. Repeat with the rest of the dough balls, two per baking sheet. If the dough springs back, let it rest for another 10 to 20 minutes, and re-roll. Dock each about 15 times with a fork. Brush each oblong piece of dough with the rest of the olive oil.
6. Bake the dough for 8 minutes, switching the pans at the four minute mark.
Remove the pans from the oven, and spread them with the red pepper and onion mixture. Sprinkle with the pine nuts. Place the baking sheets back into the oven, and bake for 16 minutes, switching and rotating the pans at the 8 minute mark. Continue to bake until the flatbreads are golden and crispy.
Remove the pans from the oven and let cool on the pans for about 5 minutes. Sprinkle with the parsley, and transfer to a cutting board to slice and serve.
May 16, 2018 at 12:16 pm
Good to know you can leave out the sugar entirely! I reduced for the topping and it was still a bit sweet for me, so I seasoned a bit more to make up for it. Still tasty but I prefer less sweet. (Funny, given my extreme sweet tooth!) Onions and leeks and garlic get sweet without any extra help anyway. Ooooo, feta! I would love to try with a goat cheese as well.
May 16, 2018 at 12:41 pm
It was a goat cheese feta Kelly. Super good! Yes, you are spot on, onions for leeks and garlic go sweet with the Malliard effect. Um I think I need to have this again soon.
May 16, 2018 at 1:53 pm
I’m so glad you liked it! I’m definitely going to have to try it with whole wheat! Love the cheese on top too.
May 17, 2018 at 9:11 am
ooooh!! Look how beautifully cracker thin your coques are! I love the look of the goat cheese too.
May 18, 2018 at 11:54 am
For a second I thought you had added anchovies…. Anchovies would be good. So would fried eggplant strips – then it would be escalivada coques!
May 18, 2018 at 11:57 am
Elizabeth’s post makes me want to try all sorts of different toppings and use my sourdough starter. But I’ve got to many breads going at the moment.
May 18, 2018 at 7:07 pm
Do try it, Tanna. Even though I didn’t use the ice water and instant yeast method, it seems like using your sourdough starter would be WAY easier. The only problem that I seemed to have was htat the dough was too active and really didn’t want to go flat.
The eggplant version sounds really good, doesn’t it? And Elle’s fig and caramelized onion one too. I can’t wait to hear what versions you make!
Pingback: Red Pepper Coques
May 26, 2018 at 8:23 am
Feta cheese! Now why didn’t I think of that. I also enjoyed the simplicity and flavor of this bread. You used a bit more whole grain that I did, but I really like the results of your crispy version. Very nice!