Can I store leftovers?

Yes, wrap tightly and refrigerate for up to 2 days. Reheat in the oven for best results.

Can I substitute the anchovies?

Certainly! For a vegetarian option, try using sun-dried tomatoes or olives.

How do I make this dish ahead?

Prepare the dough and vegetables in advance. Assemble and bake when ready to serve.

Is there a gluten-free version?

Use a gluten-free flour blend to make the dough.

What other toppings work well?

Artichoke hearts, roasted tomatoes, or thinly sliced zucchini.

Catalonian Coca with Escalivada Vegetables and Anchovies

Name: Catalonian Coca with Escalivada Vegetables and Anchovies
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon salt; 1/4 cup olive oil; 1/2 cup lukewarm water; 1 large eggplant, sliced; 2 red bell peppers, quartered; 1 large onion, sliced thick; 1/4 cup olive oil; Salt and pepper to taste; 12 anchovy fillets, drained; 2 tablespoons capers, rinsed; 1 teaspoon rosemary, chopped

A traditional Spanish flatbread with a Mediterranean twist

A savory Spanish flatbread topped with roasted vegetables and anchovies, perfect as an appetizer or light meal.

1 h 30 min
4
Intermediate

Ingredients

For the Dough

2 cups all-purpose flour

1/2 teaspoon salt

1/4 cup olive oil

1/2 cup lukewarm water

For the Escalivada Vegetables

1 large eggplant, sliced

2 red bell peppers, quartered

1 large onion, sliced thick

1/4 cup olive oil

Salt and pepper to taste

For the Toppings

12 anchovy fillets, drained

2 tablespoons capers, rinsed

1 teaspoon rosemary, chopped

Preparation

Preparing the Dough

Mix dry ingredients

In a bowl, mix flour and salt.

Add wet ingredients

Add olive oil and lukewarm water gradually, mixing until a dough forms.

Knead the dough

Knead the dough on a floured surface for about 5 minutes until smooth.

Ensure the dough is well-kneaded to achieve the right texture.

Rest the dough

Cover and let it rest for at least 30 minutes.

Preparing the Vegetables

Preheat the oven

Preheat the oven to 425°F (220°C).

Arrange vegetables

Arrange the eggplant, bell peppers, and onion on a baking sheet.

Season and roast

Drizzle with olive oil, and season with salt and pepper. Roast for 30-40 minutes until vegetables are tender and slightly charred.

Let the roasted vegetables cool slightly before topping the flatbread for easier handling.

Cooking Process

Rolling the Dough

Roll out the rested dough on a floured surface to a thin rectangle or round shape.

Assembling the Coca

Layer the roasted vegetables over the rolled dough, followed by anchovies, capers, and rosemary.

Baking the Coca

Transfer to a preheated oven at 400°F (200°C) and bake for 20-25 minutes until the edges are golden brown.

Plating & Serving