📝 About This Recipe
Hailing from the vibrant shores of Catalonia and the Balearic Islands, the Coca is Spain’s rustic and elegant answer to the flatbread. Unlike its Italian cousin, this version features a crisp, olive oil-enriched crust topped with a 'trampo' of slow-roasted vegetables that meld into a sweet, smoky confit. It is a versatile masterpiece that captures the essence of the Mediterranean diet, perfect for sharing at a sun-soaked garden party or as a sophisticated tapas centerpiece.
🥗 Ingredients
For the Yeast Dough
- 3 1/2 cups All-purpose flour (preferably high-quality unbleached)
- 1 cup Warm water (approx. 105°F to 115°F)
- 1/2 cup Extra virgin olive oil (Spanish Picual or Arbequina recommended)
- 2 1/4 teaspoons Active dry yeast (one standard envelope)
- 1 teaspoon Fine sea salt
- 1/2 teaspoon Granulated sugar (to feed the yeast)
The Vegetable Topping (Trampo)
- 2 large Red bell peppers (seeded and thinly sliced into strips)
- 2 medium Yellow onions (halved and thinly sliced)
- 3 pieces Roma tomatoes (seeded and chopped)
- 3 pieces Garlic cloves (finely minced)
- 1 teaspoon Smoked paprika (Pimentón de la Vera) (sweet or bittersweet)
- to taste Salt and freshly ground black pepper
Optional Finishing Touches
- 6-8 fillets Spanish Anchovies (drained of oil)
- 1/4 cup Black olives (Aragon or Kalamata, pitted)
- 1 sprig Fresh rosemary (leaves stripped and chopped)
- 2 tablespoons Extra virgin olive oil (for drizzling)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy and bubbly.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the flour and sea salt. Create a well in the center.
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3
Pour the yeast mixture and 1/2 cup of olive oil into the well. Using a wooden spoon or a dough hook, mix until a shaggy dough forms.
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4
Knead the dough on a lightly floured surface for 6-8 minutes (or 5 minutes in a mixer) until it is smooth, elastic, and slightly tacky but not sticky.
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5
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for about 1 hour, or until doubled in size.
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6
While the dough rises, prepare the topping. In a large skillet over medium heat, add a splash of olive oil and sauté the onions and peppers for 10-12 minutes until softened.
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7
Stir in the chopped tomatoes, minced garlic, and smoked paprika. Cook for another 5 minutes to evaporate excess moisture. Season generously with salt and pepper, then remove from heat to cool.
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8
Preheat your oven to 400°F (200°C). Line a large rectangular baking sheet with parchment paper.
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9
Punch down the risen dough and transfer it to the prepared baking sheet. Using your hands, stretch and press the dough into a large rectangle, roughly 10x15 inches. The edges can be slightly thicker to form a border.
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10
Spread the cooled vegetable mixture evenly over the dough, leaving a 1/2 inch border around the edges.
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11
Arrange the anchovies and olives on top if using, and sprinkle with the chopped fresh rosemary.
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12
Bake in the center of the oven for 25-30 minutes, or until the crust is golden brown and crisp on the bottom.
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13
Remove from the oven and immediately drizzle with the remaining 2 tablespoons of high-quality extra virgin olive oil while the Coca is still piping hot.
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14
Allow to cool for at least 10 minutes. This dish is traditionally served at room temperature, allowing the flavors of the vegetables to fully develop.
💡 Chef's Tips
For the crispiest base, place your baking sheet on a preheated pizza stone. Avoid using watery vegetables; always sauté the topping first to ensure the dough doesn't get soggy. If the dough keeps springing back while stretching, let it rest for 5 minutes to relax the gluten before trying again. Use the best olive oil you can find, as it provides the primary flavor profile for both the crust and the topping. You can substitute the vegetables with thinly sliced roasted eggplant or zucchini for a different seasonal variation.
🍽️ Serving Suggestions
Serve alongside a chilled glass of Spanish Rosado or a crisp Albariño wine. Pair with a simple side of Marcona almonds and Manchego cheese for a complete tapas spread. Cut into small squares to serve as an elegant appetizer for a crowd. Accompany with a bowl of homemade Alioli (garlic mayonnaise) for dipping the crusts. Enjoy as a light lunch with a fresh arugula salad tossed in lemon vinaigrette.