This dish is a variation on the classic Spanish flatbread, or Coca. It can be made from scratch with homemade dough, or for a quicker preparation, you can use pre-made pizza dough or flatbread drizzled with olive oil and just omit the dough process and the first baking.



  • 3 cups all-purpose flour
  • 2 whole eggs
  • 4 teaspoons dry yeast
  • 1 tablespoon lard
  • 3/4 cup lukewarm water
  • 3/4 cup extra virgin olive oil
  • 2 teaspoons salt


  • 2 cups Hojiblanca black olives
  • 2 cloves garlic
  • 2 tablespoons capers
  • 4 tablespoons toasted pine nuts
  • 1/2 cup Manchego cheese, cut into 1″ chunks, plus extra Manchego for grating
  • 1 tablespoons fresh thyme leaves
  • 1/4 cup fresh basil
  • 1/4 cup olive oil
  • 2 tablespoons Sherry vinegar
  • 1 small dried chili or 2 teaspoons red pepper flakes
  • Zest of 1 lemon


For the Dough
Step 1

Preheat oven to 475 F.

Step 2

Mix the yeast with lukewarm water and set aside in a warm place to proof for 5 minutes.

Step 3

In a mixing bowl, mix salt and egg then add in the yeast mixture and whisk in the olive oil.

Step 4

In another small bowl, add lard and 1/2 cup flour and work together with your fingers until fully mixed. In a standing mixer fitted with the dough hook attachment, add salt, egg, and yeast mixture, 3 cups of the AP Flour and half of the lard mixture and slowly start to mix.

Step 5

As the dry ingredients begin to combine with the wet ingredients, slowly add the rest of the flour and remaining lard/flour mixture and paddle until it forms a ball. Once the dough forms a ball, increase the speed to medium and paddle for five minutes.

Step 6

Remove the dough to a bowl greased with olive oil and cover with a damp cloth and set aside for 45 minutes in a warm place. While the dough is rising, prepare the olivada.

For the Olivada

Combine all ingredients, except the Manchego cheese in a food processor and pulse for 2 minutes, then add the cheese, making sure to set aside a nice chunk for grating; continue to process. We’re looking for a rustic and somewhat chunky olivada that is not too smooth, but smooth enough to be spreadable. Remove from the food processor and set aside.

To complete
Step 1

Lightly grease a large cookie tray with olive oil.

Step 2

Divide the dough into four even sized balls and working one at a time, on a lightly floured work surface, using a rolling pin to roll the dough into a long, thin sheet. Unlike a pizza that is round, the coca is generally long and thin, like an elongated football. We’re looking for less than a 1/4″ in thickness and about 14″ by 6″ in size.

Step 3

Carefully transfer the dough, one at a time to the cookie sheet and lay flat, then using a fork, poke a few holes to keep it from puffing up too much in the oven. Bake each dough for 4-6 minutes, or until they start to take on some color, then remove from the oven and spread with the olivada. Finish with a fine grating of Manchego cheese using a microplane then return to the oven for another 4-6 minutes.

Step 4

Cut each Coca into a few pieces and enjoy immediately or set aside to cool, they can be easily reheated or enjoyed at room temperature.