Grilled Cocas with Kumquat Jam, Manchego & Prosciutto
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
- 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!