Crispy Catalan Coca Flatbread with Roasted Peppers

Discover the rustic elegance of Catalan cuisine with this traditional Coca flatbread. It is a stunning, crispy alternative to standard pizza, perfect for showcasing vibrant Mediterranean flavors like sweet caramelized onions, smoky roasted peppers, and high-quality, briny anchovies.

This recipe brings the essence of a Spanish bakery directly into your home kitchen with minimal effort and maximum impact.

The Catalan Coca is a staple of Spanish coastal regions, often enjoyed as a quick lunch or a flavorful appetizer. Unlike thick-crust pies, the Coca focuses on a thin, olive-oil-enriched dough that crisps beautifully at high temperatures.

By layering smoky vegetables and finishing with the sharp, salty punch of premium anchovies, you create a complex flavor profile that feels sophisticated yet entirely approachable for any home cook looking to expand their culinary repertoire.

Ingredients

Why this recipe works

The method of using a high-heat stone or cast-iron surface mimics the traditional wood-fired ovens found in Catalonia. This intense, immediate heat is essential for transforming the olive-oil dough into a crisp, golden-brown foundation that holds its structure despite the moisture of the roasted vegetable toppings.

Stretching the dough by hand rather than using a rolling pin preserves the internal air pockets, leading to a lighter, more artisanal texture. This approach ensures that the edges become exceptionally crunchy while the base remains sturdy enough to support the generous layer of roasted red peppers and eggplant.

Notes and substitutions

Selecting the right ingredients is key to the success of this flatbread. Use a high-quality, cold-pressed extra virgin olive oil for the finishing drizzle, as its grassy notes will cut through the richness of the caramelized onions.

If you cannot find Cantabrian anchovies, ensure you select high-quality oil-packed fillets, as they offer the best flavor and texture.

For the equipment, a preheated baking stone or heavy-duty cast-iron pan is non-negotiable. These tools retain heat exceptionally well, ensuring the bottom of the dough cooks as fast as the top.

If you find the vegetables releasing too much moisture, simply roast them for a few extra minutes beforehand to concentrate their sweetness and remove excess liquid.

• Cantabrian anchovies: Kalamata olives for a vegetarian alternative with a similar briny, salty profile.
• Olive-oil dough: Store-bought pizza dough thinned out with extra olive oil.

Equipment

• Cast-iron pan or baking stone
• Rolling pin
• Baking sheet
• Sharp knife
• Pastry brush