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Coca de Recapte (Spanish Style Flatbread)

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Course: Appetizer, dinner, Lunch
Cuisine: spanish
Keyword: coca, flatbread, spanish flatbread
Total Time: 3 hours

Ingredients

  • 3 Cups All Purpose Flour
  • 2 Tbsp All Purpose Flour
  • 2 tsp Active Dry Yeast
  • 2 tsp Salt
  • 1 and 1/4 Cups Warm Water Around 90F
  • 1/4 Cup Olive Oil

Instructions

Topping:

  • See blog post and/or recipe note below.

Dough:

  • In a stand mixer fitted with a dough hook combine the 3 cups of flour and water, salt and yeast. Mix it on medium speed for 7 minutes. While mixing, add the other 2 Tbsp flour.
  • Place the dough in a greased bowl (I use olive oil) and cover with plastic wrap or a clean kitchen towel. Allow to sit for 2 hours at room temperature. Once it has rested and risen, you can place it in the fridge for up to 2 days.
  • Preheat the oven to 450F.
  • Punch the dough down. Divide the dough into two. On a lightly floured surface, begin shaping and stretching the dough until it is 1/4 inch thick. (Traditionally we shape the dough long and narrow).
  • Repeat with the second piece of dough. Transfer both pieces of dough to a parchment paper or silicone-mat lined baking sheet.
  • Poke your fingers all around the surface of the flatbreads and drizzle 1/4 cup olive oil between the two doughs.
  • Top each with your favorite toppings. Bake for 25 minutes or until the crust and toppings are browned to your liking. Remove from the oven. Slice and serve warm.
  • Stays fresh in the fridge for up to 1 week.
  • Bon profit!!

Notes

Toppings: Traditionally in Catalonia we serve the flatbread with escalivada
 
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