Coca Dough

• 8 tsp Dry Ac tive Yeast (0.8 oz)
• 1.33 cups Water
• 1 1/3 cups Olive O il (0.314 L)
• 4 Eggs
• 2 tsp Salt (0.3 oz)
• 6 cups AP Flour (2 6.7 oz)

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• In a small bowl, dissolve yeast in lukewarm (90-100 F) water and let stand 5 minutes until foamy.
• Then combine the yeast mixture, olive oil, eggs, salt in a large bowl.
• Transfer dough to a lightly oiled bowl and cover with plastic wrap. Let proof 30 minutes.
• Portion all of dough into 3 oz portions and roll evenly into oval shape about 1/5” thick. Pi erce dough with fork and brown on hot plancha or flattop
• Let cool on sheet pan with parchment. When cool, wrap pan with plastic wrap and hold for service.

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