📝 About This Recipe
Transport your senses to the Mediterranean coast with this authentic Coca, the beloved flatbread of Catalonia and the Balearic Islands. Unlike its Italian cousin, the pizza, this version features a crisp, pastry-like crust topped with a vibrant 'trempó'—a medley of garden-fresh peppers, onions, and tomatoes macerated in premium olive oil. It is a celebration of simple, high-quality ingredients that yields a sophisticated balance of sweet roasted vegetables and savory, golden dough.
🥗 Ingredients
For the Dough
- 3 1/2 cups All-purpose flour (sifted)
- 3/4 cup Warm water (about 105°F)
- 1/2 cup Extra virgin olive oil (Spanish varietal preferred)
- 1/4 cup Dry white wine (adds a lovely crispness)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Fine sea salt
For the Trempó Topping
- 2 pieces Large white onions (thinly sliced into half-moons)
- 2 pieces Green bell peppers (seeded and diced small)
- 1 piece Red bell pepper (seeded and diced small)
- 3 pieces Ripe plum tomatoes (seeded and chopped)
- 1 teaspoon Sweet Spanish paprika (Pimentón) (not smoked)
- 4 tablespoons Extra virgin olive oil (plus extra for drizzling)
- 1 teaspoon Kosher salt (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
In a small bowl, combine the warm water and yeast. Let it sit for about 5-10 minutes until it becomes frothy and activated.
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2
In a large mixing bowl, combine the sifted flour and sea salt. Create a well in the center and pour in the yeast mixture, 1/2 cup olive oil, and the white wine.
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3
Mix with a wooden spoon until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. The dough should feel oily but not sticky.
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4
Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm, draft-free spot for 1 hour, or until doubled in size.
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5
While the dough rises, prepare the topping. In a medium bowl, toss the sliced onions, green and red peppers, and chopped tomatoes together.
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6
Season the vegetables with 4 tablespoons of olive oil, the paprika, salt, and pepper. Let the mixture sit for at least 30 minutes; this allows the vegetables to release their juices and soften slightly.
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7
Preheat your oven to 400°F (200°C). Lightly grease a large rectangular baking sheet (roughly 12x17 inches) with olive oil.
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8
Once the dough has risen, punch it down and transfer it to the prepared baking sheet. Using your fingers, stretch and press the dough to cover the entire bottom of the pan. It should be quite thin.
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9
Drain the excess liquid from the vegetable mixture (don't discard it; you can use it for soups!) and spread the vegetables evenly over the dough, leaving a very small border at the edges.
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10
Press the vegetables lightly into the dough with the palms of your hands to ensure they stick.
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11
Bake in the center of the oven for 30-35 minutes. The edges of the crust should be golden brown and crisp, and the vegetables should be tender and slightly charred at the tips.
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12
Remove from the oven and immediately drizzle with a final tablespoon of high-quality extra virgin olive oil while still hot.
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13
Allow the Coca to cool for at least 10 minutes before slicing into squares or rectangles. This dish is traditionally served at room temperature.
💡 Chef's Tips
For the crispest base, avoid using a glass baking dish; a dark metal sheet pan conducts heat much better for this recipe. If your tomatoes are very watery, remove the seeds and pulp entirely to prevent the dough from getting soggy. Don't skip the wine in the dough; the acidity helps break down the gluten slightly, resulting in a unique, shortbread-like texture. Feel free to add salt-cured anchovies or pitted black olives on top before baking for an extra punch of umami. You can substitute the Trempó topping with roasted onions and pine nuts for a 'Coca de Ceba' variation.
🍽️ Serving Suggestions
Serve as an appetizer alongside a chilled glass of Spanish Rosado or a crisp Cava. Pair with a platter of Manchego cheese and Serrano ham for a complete tapas experience. Excellent as a light lunch served with a simple green salad dressed in lemon vinaigrette. Pack squares for a picnic; the flavors actually deepen and improve after sitting for a few hours. Enjoy as the locals do—with a cold beer on a warm afternoon.