Coca de Recapte (Savory Vegetable Flatbread)
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The Tale of Coca de Recapte (Savory Vegetable Flatbread)
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This savory roasted-vegetable flatbread belongs to the Catalan 'coca' tradition shared across Andorra, Catalonia, and the Balearic Islands, reflecting Andorra's deep cultural and culinary ties to its Catalan-speaking neighbors. It's a rustic dish without a documented single inventor.
Ingredients
Scale:· 6 servings
- 3 cups all-purpose flour
- 1 packet active dry yeast
- 1 cup warm water
- 1/4 cup olive oil, plus more for topping
- 1 tsp salt
- 2 red bell peppers, sliced
- 1 eggplant, sliced
- 2 tomatoes, sliced
- 1 onion, sliced
- 4 anchovy fillets, optional
- Salt and pepper to taste
Instructions
- 1Dissolve the yeast in warm water with a pinch of sugar and let stand until foamy.
- 2Mix the flour and salt, then work in the yeast mixture and olive oil to form a soft dough; knead until smooth.
- 3Cover and let rise in a warm place for about 1 hour until doubled.
- 4Meanwhile, roast the sliced peppers and eggplant with olive oil in a hot oven or grill until softened and lightly charred.
- 5Roll out the risen dough into a large rectangle on an oiled baking sheet.
- 6Arrange the roasted peppers, eggplant, sliced tomatoes, and onion over the dough, drizzling with more olive oil and seasoning with salt and pepper.
- 7Lay anchovy fillets across the top if using.
- 8Bake at 425°F for 25 to 30 minutes until the crust is golden and the vegetables are tender, then slice and serve warm.
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