Vegetarian Coca De Recapte
This is a classic Catalan savory flatbread topped with roasted vegetables. The simple olive oil-enriched dough provides a crisp yet chewy base for sweet roasted eggplant and red bell peppers, making for a perfect snack or light meal.
An original recipe by Forkin
- Total time
- 2 hr 5 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 361 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 300 gall-purpose flour
- 1 tspactive dry yeast
- 1 pinchsugar
- 180 mlwarm water
- 3 tbspextra virgin olive oil
- 1 tspsalt
topping
- 1 pcseggplant, sliced into 1cm rounds
- 2 pcsred bell pepper, cored, seeded, and cut into strips
- 1 pcsyellow onion, thinly sliced
- 4 tbspextra virgin olive oil
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
Equipment
baking sheet · large bowl · cutting board · knife · oven
The method
Step by step
- 1
In a small bowl, combine the warm water, sugar, and active dry yeast. Let it stand for 5-10 minutes until the mixture is foamy.
About 10 min
Cook’s note: If the yeast doesn't foam, it may be old. It's best to start over with fresh yeast.
- 2
In a large bowl, whisk together the all-purpose flour and salt. Pour in the yeast mixture and the olive oil for the dough.
About 2 min
- 3
Mix until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth and elastic.
About 10 min
Cook’s note: The dough should spring back slowly when you press it with a finger.
- 4
Place the dough in a lightly oiled bowl, cover it with a clean cloth, and let it rise in a warm spot for 60 minutes, or until doubled in size.
About 1 min
Cook’s note: An off oven with the light on is a great warm place for dough to rise.
- 5
While the dough is rising, preheat your oven to 200°C (400°F). On a baking sheet, toss the eggplant, red bell pepper, and onion with the olive oil, salt, and black pepper for the topping.
About 5 min
- 6
Spread the vegetables in a single layer and roast for 20-25 minutes until they are tender and lightly browned at the edges. Remove from the oven and set aside.
About 25 min
- 7
Once the dough has risen, punch it down and press it into a lightly oiled rectangular baking sheet (approx. 23x33cm or 9x13in). Form a thin, flat base with a slightly raised rim.
About 2 min
Cook’s note: Use your fingertips to dimple the dough, which helps prevent large air bubbles from forming during baking.
- 8
Arrange the roasted vegetables evenly over the surface of the dough.
About 2 min
- 9
Bake the coca for 20 minutes, or until the crust is golden brown and crisp.
About 20 min
- 10
Let the coca cool for a few minutes on the baking sheet before slicing. It can be served warm or at room temperature.
About 5 min
Per serving
Nutrition
- Calories
- 361.3kcal
- Protein
- 6.6g
- Carbs
- 47.2g
- Fat
- 16.5g
- Fibre
- 4.6g
- Sugar
- 5.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat slices in a 180°C (350°F) oven for 5-7 minutes until the base is crisp and the toppings are warmed through.
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