Coca d'oli

Knead quickly to integrate the ingredients and let stand for 10 minutes with a damp cloth. 🥣 Knead again and leave to rest for another 10 minutes covered with a damp cloth. 🥣 and put in the fridge for 12h in an airtight tupper, for a cold fermentation, so that the dough rises slowly and is super fluffy (add EVOO without fear so it does not stick and does not dry out) 💟 The filling of the first time : ( you have it in the profile 👉🏻) Hot ( baked in the oven with the dough): 🧅Onion, 🍅Dried tomatoes and 🍃 oregano. When we take it out of the oven we add: 🍅Cherry tomatoes. 🍃Rocket 🌱Canonigos 🧀Caramelized goat cheese. 🥓Serrano ham 💟 Today's the same but with burrata instead of goat cheese.

You can add the ingredients you want hot or cold.

If you don't leave the dough to rest for 12 hours, it will be less spongy but it will be great just the same. The first time I left it for only 1 hour.