This addictive salty-sweet coca comes from chef Luis Bollo at New York City's Salinas restaurant. Bollo fell in love with cocas while in Majorca, and developed this recipe around the island's traditional flavors. He rolls the standard dough extra thin, creating a light coca that's perfect for tapas. His restaurant preparation trick works wonderfully if you're cooking for a crowd: roll out the cocas and partially cook them, then clean up your kitchen and prep the finishing touches. When company comes, toss the par-cooked cocas in the oven to finish, then greet your guests with a deliciously warm treat.
Makes six 12-by-6-inch crispy cocas
1 recipe Basic Coca Dough
6 tablespoons olive oil
6 ounces Mahon, or cheese of your choosing, grated
6 tablespoons honey
6 sprigs thyme
Preheat the oven (and pizza stone, if you have one), to 500 degrees, and take the dough out of the refrigerator to warm up.
To assemble the coca, divide the dough into six portions, and remove one portion of it. Keep the remaining portions covered. Roll out the dough into an oval shape, as thin as possible, roughly 12-by-6 inches, and place on a parchment-lined cookie sheet or a cornmeal-sprinkled pizza peel (if you're using a pizza stone).
Prick the dough several times with a fork (this prevents it from puffing up with air holes), and bake, either on the cookie sheet or transferring onto the pizza stone, until the dough begins to puff up, about 1 minute. Remove the dough from the oven and repeat with remaining dough balls. This step can be done well in advance.
To finish, turn the oven down to 350 degrees. Drizzle the partially cooked coca with 1 tablespoon olive oil and sprinkle with 1 ounce of cheese. Place in the oven (on a stone or cookie sheet), and bake until the cheese melts, about 3 minutes. Remove from the oven, and drizzle with 1 tablespoon of honey. Sprinkle on the leaves from one sprig of thyme and season generously with sea salt to taste. Repeat with remaining dough and filling.