Preparation

• Crush the anise (matafaluga) with a mortar and pestle until it is finely ground.
• Reserve 120 ml of water in a separate container for later use in the recipe.
• 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.
• 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.
• 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.
• Let the dough rest in a covered bowl, placed in a warm spot, for 1 hour and a half to allow it to ferment.
• 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.
• Fold the dough from each end towards the center, as if it were a triptych.
• 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.
• Soak the pine nuts in cold water to hydrate them and prevent them from burning in the oven.
• Let the portions of dough rest for 1 hour, covered with a lightly floured cloth to prevent them from drying out.
• Take a portion of dough and stretch it with your fingers to form an elongated coca.
• Place the coca on the baking tray, finish shaping by pressing with your fingertips to create the typical indentations in the dough.
• Brush the surface with olive oil and evenly distribute the well-drained pine nuts on top (do NOT add the sugar yet).
• Preheat the oven to 250ºC so that it is very hot when the cocas are baked.
• Let the already formed coca rest, covered, for about 30 minutes if a thicker and more fluffy coca is desired.
• Sprinkle sugar over the coca just before baking to add sweetness and caramelization.
• 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.
• When removed from the oven, optionally, a splash of anise can be added on top for an aromatic touch (this step is optional).