Spanish cuisine · Dough, Pasta & Rice

Coca de Recapte

Thin Catalan flatbread topped with braised eggplant and pepper strips and anchovy fillets.

Ingredients · for 6 servings

• 350 g wheat flour (type 550)
• 1 tsp dry yeast
• 180 ml lukewarm water
• 60 ml olive oil for the dough
• 1 tsp salt
• 2 eggplants
• 2 red bell peppers
• 2 onions
• 3 cloves of garlic
• 12 anchovy fillets in oil
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Mix the flour, yeast and salt, work in the lukewarm water and 60 ml olive oil and knead for 8 min. into a soft dough; let rise covered for 1 hr. until doubled in size.
2. Roast the eggplants and peppers on a tray in the oven at 220°C for 35–40 min. until the skin blisters black, then let steam covered for 10 min. and peel.
3. Tear the cooked vegetables by hand into finger-wide strips, cut the onions into fine rings and braise in 4 tbsp olive oil for 15 min. until soft; mix both with the finely chopped garlic, salt and pepper.
4. Stretch the dough out by hand on a greased tray into an oblong flatbread about 3 mm thick and press the edge down lightly.
5. Arrange the vegetable strips lengthwise on the dough, tuck the anchovy fillets in between and drizzle everything with the collected vegetable juice.
6. Bake at 220°C top/bottom heat for 20–25 min. until the edge of the dough is crisp and browned, then cut into oblong strips and serve lukewarm.