For today I have something very Catalan. Some of you might think that it’s pizza, but it’s not. Though there are similarities. Its name is Coca de Recapte. It’s make with bread dough, onto which you spread your choice of seasonal vegetables.
Traditionally, Coca de Recapte was made in the Catalan towns at a time when peasants didn’t have their own ovens. They would collect their vegetables from their gardens and they would take it to the town bakery, where bakers would use the vegetables to bake coques (plural of coca).
In Catalonia, the most traditional coca de recapte is made with escalivada (roasted eggplant, red peppers and onions) and then sometimes topped with other ingredients such as, sardines, butifarra (catalan sausage), onion or spinach. Today, you’ll find these coques with almost any ingredient; mushrooms, tuna, olives all, artichokes etc.
The coca can be served cold or hot. (Just like pizza!)
Makes 2 medium-sized Coques de Recapte.
– 3 cups bread flour
– 1/4 cup whole wheat flour (if you don’t have it, just use more bread flour)
– 2 teaspoons dry yeast
– 1 cup water
– 2 teaspoons salt
– drizzle of olive oil
– 1 red bell pepper
-1 yellow bell pepper
– 1 onion
– bunch of spinach
– 6 to 8 small mushrooms
– goat cheese (optional)
– sardines (optional)
– salt and pepper for seasoning
– use any other vegetables that you want as toppings.
Preheat your oven to 390F.
Mix the flour and salt in a bowl then add the yeast and the water. I used a KitchenAid mixer to mix it on medium speed for 10 to 15 minutes.
Once it’s done mixing, knead the dough with your hands and then let it rest in a bowl for 2 hours.
While we are waiting for the dough to rise, let’s roast the vegetables. See my escalivada recipe for a suggestion.( Roasted eggplant, peppers and the onions.) Again, add more/different vegetables to roast.
After letting the dough rest for 2 hours (or until the dough doubles), divide it into two pieces. Using your rolling pin, roll each dough into an oblong shape. Drizzle some olive oil on top of each piece.
Add the toppings on the coques and ready to put in the oven.
Cook them for 25 to 30 minutes and ready to serve!
Serve hot or cold, Bon profit!