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This savory Valencian and Balearic coca combines a thin, crisp yeasted dough base with a hearty topping of slow-caramelized onions, roasted red bell peppers, canned tuna in olive oil, and black olives - a combination that reflects both the Mediterranean coastal larder and the thrifty traditions of Spanish home cooking. Unlike a pizza, which depends on cheese for richness, a coca builds its flavor from the deep sweetness of the caramelized onions, the brininess of the olives, and the umami of the tuna. The dough is rolled very thin so it bakes to a crisp flatbread that shatters when broken. Eaten cut into squares at room temperature, it is equally suited to a morning snack, lunch, or picnic.
Prep
30 min
Cook
25 min
Total
55 min
Servings
6 srv
Difficulty
Medium
Calories
300 kcal
For 6 serving(s)
Per serving
Dissolve the yeast in warm water with a pinch of salt. Combine with flour, olive oil, and salt to make a smooth dough. Knead 8 minutes and allow to rise for 1 hour.
While the dough rises, caramelize the thinly sliced onions in olive oil over low heat for 35-40 minutes until golden and very sweet. Add the sliced red bell peppers in the last 10 minutes of cooking.
Drain the tuna well from the oil and break into flakes.
Preheat the oven to 220°C (430°F). On a floured surface, roll the dough into a thin rectangle and transfer to a lined baking tray.
Spread the caramelized onion and pepper mixture over the dough. Distribute the tuna flakes and black olives evenly over the top. Drizzle with olive oil.
Bake for 20-22 minutes until the edges are golden and the dough is fully crisp. Serve warm or at room temperature cut into squares.
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