Crispy Catalan Coca Flatbread with Roasted Peppers Step-by-step instructions

Before you start

Before beginning, ensure your oven is fully preheated to 450°F (232°C) for at least thirty minutes. Have your roasted red peppers, charred eggplant, and caramelized onions prepped and drained of excess oil or liquid.

Clear a large space on your counter for stretching the dough and ensure all your topping ingredients are within easy reach to assemble the Coca quickly before it hits the oven.

Instructions

Dough Preparation

1. 1Prepare the Dough
   Dust your work surface lightly with flour. Take the olive-oil dough and stretch it thin using your hands, ensuring an even thickness across the entire surface. Transfer the stretched dough onto a baking sheet or directly onto a preheated baking stone.
   Look for The dough should be thin and pliable without tearing.
   Tip Work quickly to keep the dough at room temperature for better elasticity.

The dough should be stretched into a thin, rustic rectangle or oval. Ensure the surface is uniformly thin so it bakes evenly without any thick, raw spots in the center. The dough should feel elastic and ready for the toppings.

Topping Assembly

2. 2Assemble the Coca
   Arrange the smoky roasted red peppers, charred eggplant ribbons, and caramelized onions evenly over the stretched dough. Ensure the toppings are spread out to allow for even baking and crisping of the crust.
   Look for Cover the surface thoroughly but avoid overloading the center.
   Tip Pat the roasted vegetables dry before adding them to keep the crust crispy.

The toppings should be distributed in an even layer. The roasted red peppers, eggplant, and onions should be visible and not clumped together. Check that there is no excess liquid on the surface before sliding it into the oven.

Baking and Finishing

3. 3Bake and Finish
   Place the assembled flatbread into an oven preheated to 450°F (232°C). Bake for eighteen minutes until the crust is golden brown and crispy. Once removed from the oven, lay the Cantabrian anchovy fillets over the top and finish with a generous drizzle of high-quality extra virgin olive oil.
   Look for The crust should be golden and rigid, with visible blistering on the vegetables.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Let the flatbread cool for two minutes before slicing to ensure the crust remains firm.

The crust should be golden and crisp with beautiful charred edges on the vegetables.

Once removed, adding the anchovies and olive oil creates a final aroma that is both savory and fresh. The finished flatbread should hold its shape when lifted.

Common mistakes

A common mistake is overloading the dough with too many toppings, which creates a soggy center that never crisps. Always pat your roasted vegetables dry before assembly to minimize moisture.

Another error is not preheating the baking stone; without a scorching hot surface, the bottom of the dough will remain pale and doughy instead of developing the characteristic crunch that defines an authentic Catalan Coca.

How to tell it’s done

The Coca is done when the crust has achieved a deep golden-brown color and feels rigid to the touch. The edges should be slightly blistered, and the vegetable toppings should appear concentrated and fragrant.

The internal temperature of any protein, such as the anchovies, is not the primary indicator here, but ensure the crust is thoroughly crisp throughout. If you tap the bottom of the crust, it should sound hollow and firm.

• Fish: 145°F (63°C) in the thickest part