30 minutes + marinating
with aniseed myrtle boquerones
Choose a fresh, bright and lifted white – your favourite Sauvignon Blanc, Semillon or young Riesling will be ideal.
For the coca
500g high protein flour
10g (2 tsp) sea salt flakes, ground
375ml tepid water
10g (1½ sachets) instant dried yeast
1½ tsp toasted fennel seeds, cracked
4 dried bay leaves, ground and sifted
60ml (3 tbsp) extra virgin olive oil
For the boquerones
12 fresh anchovies (or small sardines)
¼ cup sea salt flakes
3 tsp aniseed myrtle powder
1 cup white wine vinegar
¾ cup extra virgin olive oil
4 cloves garlic, chopped
1 red chilli, seeded and diced
¼ bunch parsley, chopped
Recipe by Ed Halmagyi
Photography John Paul Urizar
Styling Michaela Le Compte
1. Preheat oven to 210ºC. Mix the flour, salt and water in a bowl, then set aside for 45 minutes. Add the yeast, fennel seeds and bay leaves and mix with a dough hook on medium speed for 5 minutes. Add 2 tablespoons of oil, then mix for a further 5 minutes. Transfer to a bench and knead for 5 minutes, then cover with cling film and set aside to rise until doubled in size.
2. Divide the dough into two pieces and roll out to rough oval shapes. Slash randomly, then stretch and lay on lined oven trays. Allow to rise for 30 minutes.
3. Brush the loaves with half the oil then bake for 25 minutes, until deep golden. Remove from the oven and brush again with the remaining oil.
4. Meanwhile, twist the anchovy heads and pull to remove, along with the innards. Pinch the spine and pull gently to remove. Toss the anchovies with salt and aniseed myrtle, set aside for 45 minutes, then rinse and pat dry.
5. Mix the vinegar, oil, garlic, chilli and parsley, pour over the anchovies, then refrigerate for 2 hours before using.
Sauvignon Blanc, Semillon or young Riesling