Coca De Alcachofas Recipe

Activate Yeast

In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.

In a large bowl, mix flour and salt. Add activated yeast mixture and olive oil. Stir and knead until a smooth dough forms, about 5–7 minutes.

Cover the dough with a damp cloth and let it rise in a warm place for 1 hour or until doubled in size.

In a skillet over medium heat, add olive oil and sauté garlic for 1 minute. Add mushrooms and cook until browned, about 5 minutes. Season with salt, pepper, and thyme.

Remove from heat and gently mix in the quartered artichoke hearts and black truffle or truffle oil.

Preheat oven to 475°F (245°C). Roll out the dough into a thin rectangle or oval and transfer to a parchment-lined baking sheet.

Spread the mushroom and artichoke mixture evenly over the dough. Top with grated Manchego cheese.

Bake for 12–15 minutes or until the crust is golden and crisp and cheese is melted.

Remove from oven, drizzle with a bit more truffle oil if desired, and serve warm.