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Coca is the Catalan and Valencian flatbread tradition that predates pizza by centuries, a thin yeasted dough topped with an array of seasonal vegetables and baked until crisp at the edges and tender in the center. This version - often called coca de recapte or coca de verdures - is topped with sweet roasted red peppers, slowly caramelized onions, and cherry tomatoes, the vegetables arranged directly on the oiled dough without any cheese. Unlike Italian pizza, a coca relies entirely on the quality and sweetness of its vegetable toppings, the olive oil, and the good char of the crust to create its flavor. A staple of Catalan bakeries, it is eaten for breakfast, as a snack, or as a shared starter.
Prep
25 min
Cook
20 min
Total
45 min
Servings
6 srv
Difficulty
Medium
Calories
270 kcal
For 6 serving(s)
Per serving
Dissolve the yeast in warm water with a pinch of sugar. Allow to stand for 10 minutes until foamy. Combine flour and salt, add the yeast mixture and olive oil, and knead for 8 minutes until smooth. Cover and rise for 1 hour.
Meanwhile, slowly caramelize the onions: cook sliced onions in olive oil over the lowest heat possible for 35-40 minutes, stirring occasionally, until they turn deep golden, sweet, and jammy.
Preheat the oven to 220°C (430°F) with a baking stone or heavy tray inside.
On a floured surface, roll or stretch the dough into a thin rectangle about 3-4mm thick. Transfer to a sheet of parchment paper.
Spread the caramelized onions evenly over the dough. Arrange the roasted red pepper strips and halved cherry tomatoes on top. Drizzle generously with olive oil and season with salt.
Slide the coca onto the hot baking stone or tray. Bake for 18-20 minutes until the edges are golden and crisp. Serve warm or at room temperature.
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