Coca de recapte

by Jenny Chandler

A Catalan flatbread with roast vegetables and anchovies

Great for summer picnics and meals on the move. Coca is best at room temperature, making it a fabulous do-ahead treat for a train journey or a day on the beach.


For the topping:
4 red peppers
4 aubergines
3 red onions
2 tbsp olive oil
Salt to taste
50g canned anchovies
50g small olives, ideally arbequina

For the dough (enough for 1 large coca):
1 tbsp fresh yeast or 1 tsp of dried yeast
500g strong white flour
1 tbsp salt
4 tbsp olive oil
2 tbsp white wine
290ml water at room temperature


Preheat the oven to 200C. Place the whole peppers, aubergines and onions in a roasting tray and cook in the hot oven for about 40 mins, or until really soft. Take out of the oven and remove the skins and pepper seeds. Slice the sweet, soft vegetables into ribbons. Set the vegetables aside to cool.

Meanwhile, make the dough. Place the yeast in a small bowl with a little warm water and stir to make a loose paste. Tip the flour into a large mixing bowl and add the salt, olive oil, wine, yeast and enough water to make soft but not too sticky dough.

Knead the dough for about five minutes until silky and stretchy. Place it in a lightly greased bowl and cover with a baking sheet or some cling film. Leave to rise for at least an hour at room temperature or until it doubles in size.

Roll out the dough into a large rectangle, about 2cm thick, and lay on a greased baking sheet. Place all the topping ingredients in a bowl with the olive oil and salt.

Toss the vegetables to cover them with oil and then lay them attractively on top of the dough. Top with the anchovies and olives. Place in the oven for 25-30 mins until the crust is crisp and browned.