1 hour, 45 minutes to 2 hours, 15 minutes (includes rising time)
8 to 10
1 envelope yeast
1 teaspoon plus 1/3 cup sugar, divided
2 1/2 cups flour
1 1/2 teaspoons kosher salt
3 tablespoons top-quality olive oil, preferably Spanish, plus extra for greasing a bowl and the baking sheet
2 tablespoons good-quality butter
1/2 cup pine nuts
4 tablespoons anisette, or to taste
1. Sprinkle the yeast
over one-fourth cup warm water mixed with 1 teaspoon of the sugar in a small bowl. Stir to mix, then let stand 5 minutes, until bubbly.
2. Combine the flour,
salt, oil, butter and three-fourths cup warm water in a large mixing bowl. Scrape in the yeast mixture and stir with a rubber spatula or a wooden spoon until a dough forms. Knead by hand until it turns smooth and elastic, about 10 minutes. If necessary, add flour -- just enough to keep the dough from sticking.
3. Turn the dough out
into an oiled bowl, cover and let stand in a draft-free spot until doubled in bulk, 1 to 1 1/2 hours.
4. Heat the oven
to 400 degrees. Grease a large (about 12-by-18-inch) baking sheet.
5. Punch down the dough and knead just a minute or two. Press or stretch the dough out very thinly in a rough rectangle on the prepared baking sheet. Prick it all over with a fork. Sprinkle with the remaining sugar, evenly coating the dough. Sprinkle evenly with the pine nuts, then drizzle with the anisette.
6. Bake the coca
until crisp-edged and golden brown, about 15 minutes. Cool slightly on a rack before cutting into squares to serve.
Each of 10 servings: