Fornert-Style Coca Teresa March

Preparation

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1. Crush the anise (matafaluga) with a mortar and pestle until it is finely ground.
2. Reserve 120 ml of water in a separate container for later use in the recipe.
3. Mix all the ingredients, except the reserved water, and knead the mixture in a machine on a slow speed for 5 minutes until the dough begins to come together.
4. Increase to high speed and gradually add the reserved water until the dough has completely absorbed it. Knead at high speed for about 12 minutes until obtaining a smooth and homogeneous dough. Note: If kneading by hand, it is necessary to knead for approximately 45 minutes to achieve a similar consistency.
5. Check if the dough is elastic enough by performing the windowpane test, stretching a small piece until it forms an almost transparent film without breaking. If you tear it with your finger, the hole should be even and round.
6. Let the dough rest in a covered bowl, placed in a warm spot, for 1 hour and a half to allow it to ferment.
7. After the hour and a half has passed, carefully turn the dough out onto a lightly floured surface and gently stretch it into a rectangle.
8. Fold the dough from each end towards the center, as if it were a triptych.
9. Fold the dough over itself again, gently sealing the seam without compressing it too much. Roll it with your hands to form a loaf and cut it into as many portions as desired for the flatbreads.
10. Soak the pine nuts in cold water to hydrate them and prevent them from burning in the oven.
11. Let the portions of dough rest for 1 hour, covered with a lightly floured cloth to prevent them from drying out.
12. Take a portion of dough and stretch it with your fingers to form an elongated coca.
13. Place the coca on the baking tray, finish shaping by pressing with your fingertips to create the typical indentations in the dough.
14. Brush the surface with olive oil and evenly distribute the well-drained pine nuts on top (do NOT add the sugar yet).
15. Preheat the oven to 250ºC so that it is very hot when the cocas are baked.
16. Let the already formed coca rest, covered, for about 30 minutes if a thicker and more fluffy coca is desired.
17. Sprinkle sugar over the coca just before baking to add sweetness and caramelization.
18. Place the coca in the preheated oven at 250ºC. Once the coca has risen, which will take about 3 minutes, lower the temperature to 190ºC and bake for 10-12 minutes until golden.
19. When removed from the oven, optionally, a splash of anise can be added on top for an aromatic touch (this step is optional).