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Javier Codina's Catalan coca with escalibada, Mt Zero olives, aged manchego

Preparation time
Cooking time



  • 300g 00 flour
  • 5g salt
  • ½ tsp sweet paprika
  • 15g fresh yeast
  • 80ml extra virgin olive oil
  • 130ml water
  • 1 egg
  • 1 medium Desiree potato, boiled, skinned, mashed
  • 20g Mt Zero olives, whole or any good quality Australian olives
  • 20g Manchego cheese, shaved


  • 2 red capsicums
  • 1 Spanish onion
  • 1 medium eggplant
  • 1 head garlic
  • 100ml extra virgin olive oil
  • Sea salt



  1. In a food processor, combine flour, salt and sweet paprika.
  2. To dissolve the yeast, in a mixing bowl combine the yeast, olive oil and water. Once dissolved add the yeast mix to the food processor bowl. Mix well until all ingredients are combined and firm.
  3. On a low speed, add one egg at a time. Add the mashed potato and mix well.
  4. Attach the paddle and turn to high speed, work the dough for 10 to 12 minutes until the mix homogenates.
  5. Place the dough into a bowl, cover with a cloth and allow it to rest for 2 hours. (While dough is resting do escalibada).
  6. Pre-heat the oven to 220C. Cut the dough into 4 equal pieces. On a lightly floured board roll out dough into rustic oval shapes, approx 15mm thick. Place onto baking paper on baking trays.
  7. Top the cocas with the escalibada and bake for approx 8 minutes.
  8. Remove from oven then top with the olives and manchego cheese.


  1. Pre-heat oven to 180C. On a roasting tray, place the whole capsicums, onion, eggplant and garlic then drizzle with 30ml of the olive oil. Roast for 45 minutes turning occasionally or until cooked.
  2. Place in a bowl and cover with cling wrap. Allow to cool then peel/remove skins and remove the seeds from the capsicums.
  3. Slice the vegetables into strips and place in separate bowls. Drizzle with the remaining olive oil and add sea salt to taste. Reserve.
Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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