Meet Coca de Recapte, a crispy, olive-oil-kissed flatbread piled high with roasted vegetables.
Are you feeling peckish? Do you fancy something rustic, smoky, and utterly delicious from Catalonia? Try Coca de Recapte. Think of it as the Spanish cousin of pizza, straight from the province of Tarragona.
At the heart of this dish is escalivada, roasted eggplant, peppers, and onions. If you want to impress a local, scatter a few anchovies or sardines on top.
It takes a bit of time to make, but every minute is worth it.
Coca de Recapte: Ingredients
For the dough
- 135 ml warm water
- 245 g strong bread flour
- 4 g dry yeast
- 30 ml olive oil
- 6 g salt
For the escalivada
- 1 aubergine
- 1 red bell pepper
- 2 onions
- Olive oil
- Salt
How to make Coca de Recapte
Start with the dough. Mix all the ingredients and knead until it stops sticking to your hands.
Pop the dough in a bowl, cover it with a clean cloth, and leave it to rise until it doubles in size.
While the dough is rising, roast the vegetables. Brush the aubergine, onions, and pepper with olive oil, sprinkle with salt, and bake at 190°C for about an hour. Turn them halfway through so they cook evenly.
Once roasted, cover the vegetables with cling film for a few minutes to help them sweat, this makes peeling them much easier. Peel the aubergine and pepper, then slice everything into strips.
Shape the dough into a rustic oval on a baking tray. Scatter the roasted vegetables on top, drizzle with a little olive oil, and slide it into a preheated oven.
Bake at 200°C for roughly 22 minutes, until the edges are golden and the base is crisp.
And there you have it, Coca de Recapte that tastes like a summer afternoon in Tarragona. Serve warm, perhaps with a few anchovies or sardines on top, and maybe a glass of chilled white wine.
Crispy, smoky, simple, and somehow just perfect.
If this tingles your tastebuds, have fun enjoying other Spanish recipes.
