Coca de Recapte

🧂 Ingredients

• 500 g Bread dough(Your favorite yeasted bread dough recipe, or a good quality store-bought dough. Allow it to come to room temperature before shaping.)
• 1 large Eggplant(About 400-500g. For roasting.)
• 2 large Red bell peppers(About 300-400g total. For roasting.)
• 2 large Yellow onions(About 500g total. For caramelizing.)
• 2-3 cloves Garlic(Minced, optional, for the escalivada.)
• 4-5 tbsp Olive oil(Extra virgin olive oil, divided for roasting and finishing.)
• to taste Salt
• to taste Black pepper
• 8-12 Anchovy fillets(Packed in oil, drained. Adjust quantity to your preference.)

👨‍🍳 Instructions

1. 1

   Prepare the Escalivada: Preheat your oven to 220°C (425°F). Place the whole eggplant and red peppers on a baking sheet. Drizzle lightly with 1 tbsp olive oil. Roast for 30-40 minutes, or until the skins are charred and the vegetables are tender and softened. Turn them halfway through for even cooking. Once roasted, transfer the vegetables to a bowl, cover tightly with plastic wrap or a lid, and let them steam for 15-20 minutes. This makes peeling easier. Once cooled enough to handle, peel the skin from the eggplant and peppers, remove the seeds and core from the peppers, and discard the stem from the eggplant. Slice the eggplant and peppers into thick strips.

   ⏱️ 1 hour (approx.)
2. 2

   Caramelize the Onions: While the vegetables are roasting and steaming, thinly slice the onions. Heat 2 tbsp olive oil in a large skillet over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 30-45 minutes, or until the onions are deeply golden brown, soft, and sweet. If they start to stick, add a tablespoon of water. Stir in the minced garlic (if using) during the last 5 minutes of cooking.

   ⏱️ 45 minutes
3. 3

   Prepare the Dough: Allow your bread dough to rise according to its recipe or until doubled in size. Once risen, gently punch it down. On a lightly floured surface, roll or stretch the dough into a rustic oval shape, about 1/4 to 1/2 inch thick. Aim for approximately 12x16 inches. Carefully transfer the dough to a baking sheet lined with parchment paper.

   ⏱️ 20 minutes (including shaping)
4. 4

   Assemble the Coca: Brush the surface of the dough evenly with 1-2 tbsp of olive oil. Season lightly with salt and pepper. Arrange the caramelized onions over the oiled dough, leaving a small border. Then, artfully layer the roasted eggplant and red pepper strips over the onions. Finally, place the drained anchovy fillets on top, distributing them evenly.

   ⏱️ 10 minutes
5. 5

   Bake the Coca: Preheat your oven to 220°C (425°F). Bake the coca for 20-25 minutes, or until the crust is deeply golden brown and crisp, and the toppings are heated through. The edges of the dough should be puffed and nicely browned.

   ⏱️ 20-25 minutes
6. 6

   Serve: Remove the coca from the oven and let it cool slightly on the baking sheet for a few minutes before slicing. Drizzle with a little extra virgin olive oil just before serving, if desired. Coca de Recapte is best served warm or at room temperature.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The 'escalivada' is a classic Catalan preparation of roasted vegetables. Ensure your vegetables are well-roasted for the best flavor.
• ✓'Recapte' translates to 'harvest' in Catalan, reflecting the use of seasonal produce.
• ✓This flatbread is similar to a rustic pizza but typically features a thinner crust and a focus on the roasted vegetables.
• ✓For a richer flavor, you can add a pinch of smoked paprika to the onions while caramelizing.

🔄 Variations

• Add slices of cured sausage, such as fuet or chorizo, alongside the vegetables.
• Omit the anchovies for a vegetarian version.
• Include other roasted vegetables like zucchini or tomatoes.
• Top with a sprinkle of fresh herbs like parsley or thyme after baking.

🥗 Nutrition

Per serving