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Grilled Cocas with Kumquat Jam, Manchego & Prosciutto

May 16, 2011

As I mentioned in my previous post, this Saturday I hosted a girls’ night at my place as a prelude to an outing to see the movie Bridesmaids (which by the way, was aMAAHzing). When I initially planned this get together, the first idea that came to mind was sangria, so of course my thoughts snowballed into a whole Spanish-inspired concept, with the centerpiece being a delicious flatbread. I quickly constructed my plan, involving manchego cheese, carmelized onions, prosciutto and my homemade kumquat jam; and was going to use my usual go-to thin crust pizza dough. However, I’d just about forgotten that I have my hero, Jose Garces’ cookbook, Latin Evolution (ahem, a signed copy), which was bound to have a much better and more appropriate flatbread recipe! Alas, my man did not disappoint. So I ended up using his recipe for cocas, which is a Catalonion-style flatbread dough that uses a hint of honey, sugar and olive oil, and tasted delicious even raw!

Excited that my recipe had come together, I soon also remembered that I am currently without oven! Two seconds of slight panic went by until I realized I could simply grill my flatbread, and in fact that would probably make them even crispier and more delicious. So, problem solved and I was on my way to tapas-town. I used the stove-top griddle to cook these, because the outdoor grill would just be too much of a project; and in fact, I’ve never used it! That is Scott’s territory. The key to grilling pizzas/flatbreads is to have all of your ingredients prepped in advance and arranged nearby because this is quick work. So set up your mise-en-place, oil your griddle, and also grab a large pot or wok to cover the flatbread with in order to get that manchego super-melty and delicious!

You Will Need

  • Kumquat Jam
  • Cocas Dough
  • 14 ounces grated Manchego Cheese
  • Carmelized Onion
  • Béchamel Sauce
  • Prosciutto
  • A few leaves of Watercress
  • A stove-top griddle
  • Large pot or wok that fits over flatbread, for cheese-melting

Make the Cocas Dough (I doubled the recipe to feed 8 girls)

  • 1 tsp yeast
  • 2/3 cup warm water
  • 1 tsp honey (I used agave nectar)
  • 1 cup pizza flour + 1 cup all-purpose flour (I just used all-purpose and it came out great still)
  • 2 tsp kosher salt
  • 1 tsp granulated sugar
  • 2 tsp extra-virgin olive oil

Bloom yeast in warm water mixed with honey. In a separate bowl, combine dry ingredients. Fold yeast mixture into dry ingredients, and then fold olive oil into dough. Knead the dough slightly to combine ingredients and form into a ball. Cover with plastic wrap and allow to rest in a warm place until the dough doubles in size, about 2 hours.

Caramelize the Onions

  • 1/2 red onion, sliced thin
  • 1 tsp sugar
  • 1/2 TBSP butter

Melt butter in a skillet over medium-low heat. Add onions and sugar, and stir to combine. Cook, stirring occasionally until soft, about 8-10 minutes. Remove from pan and set aside until ready to build your flatbread.

Make the Béchamel

  • 2.5 TBSP butter
  • 1/8 cup flour
  • 3/4 cup whole milk
  • kosher salt, to taste

In a small saucepan, melt butter over low heat. With a rubber spatula, stir in the flour and continue to cook for 2 minutes, stirring often. Stir in half the milk and cook until mixture thickens, about 5 more minutes. Stir in the remaining milk and continue to cook over low heat, stirring often until smooth. Add salt to taste. Cool and transfer into a small ziplock bag. Snip a small hole in the bottom corner just before using to top flatbread.

Assemble and Grill Your Flatbread
Once your cocas dough has risen, use a bench scraper to divide it into 4 equal pieces. Roll out on a floured surface until thin, and about 4 1/2 by 9 inches. Set up in layers separated by waxed paper on a plate. Coat your griddle (flat-side up) with olive oil and place over medium heat. Place one or two dough pieces onto heated griddle, depending on the size you are using. Grill for about 3 minutes, until bottoms are golden brown. Flip over your flatbreads and quickly spread with jam to coat. Add carmelized onions, then mound a generous handful of grated cheese onto each. Cover with your large pot to let melt, and cook for 3-5 more minutes, checking meltiness of cheese and crispiness of bread. Remove from griddle and top with pieces of prosciutto and a few watercress leaves. Pipe a bit of béchamel onto the top of each flatbread. Slice and enjoy!

Stay tuned for my sangria recipe, which paired wonderfully with this tapas treat!

6 Comments leave one →
  1. May 16, 2011 1:27 pm

    Anything with prosciutto and I’m sold! Love the combination of sweet and salty ingredients. This looks and sounds fantastic, Allison!

    • May 16, 2011 1:31 pm

      thanks i was really happy with how they turned out! i was channeling my inner Iron Chef 🙂

  2. Jen permalink
    May 16, 2011 1:28 pm

    I can speak first hand that these flatbreads were amaaaahzing! And once everything was prepped, they seemed fairly easy to make.

  3. May 18, 2011 9:55 pm

    Oh , what a beautiful picture! I had to laugh about eating the dough raw, only a real foodie would know that! Hmmmm, and to think cookie dough was the only thing to eat raw!!! Beautiful food, even more so with Sangria, yum, yum. Maggie

  4. September 22, 2011 2:36 pm

    Easy to make and looks delicious. Great for the snack, i call it italian snacks. 🙂 Maybe, just look like a sneck fom me, cause i’m really good eater and real foody, i just can’t resist, i guess.. ANY food 🙂

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