Crispy Catalan Coca Flatbread with Roasted Peppers Tips, FAQ & printable recipe

Tips for success

To achieve the most authentic flavor, consider roasting your own red peppers and eggplant under the broiler until the skins are blackened. Peel them, slice them into ribbons, and let them drain on paper towels for at least thirty minutes before using them on the flatbread. This intensifies the smoky sweetness.

If you prefer a more herbaceous finish, sprinkle a small amount of fresh thyme or rosemary over the vegetables before baking. The aromatic oils from the herbs will infuse the flatbread as it cooks, complementing the earthy flavors of the eggplant and the sweetness of the caramelized onions perfectly.

Variations

• Vegetarian Coca: Omit the anchovies and replace them with thin slices of Manchego cheese or toasted pine nuts for a rich, nutty flavor that complements the roasted vegetables without the need for seafood.
• Spicy Pepper Coca: Add a teaspoon of red pepper flakes or thinly sliced fresh chili peppers to the vegetable topping mixture before baking to provide a subtle, lingering heat that balances the caramelized onions.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze the baked flatbread for up to 1 month, wrapped tightly in foil.

Reheat

Reheat in a 375°F (190°C) oven for 5 to 8 minutes until the crust is crisp again.

Store any leftovers in an airtight container once completely cooled. Keep them in the refrigerator for up to three days.

For the best experience, avoid stacking the slices, as this can make the crust lose its signature crunch and become soft. Place a piece of parchment paper between layers if storage space is limited.

You can prepare the vegetable toppings up to two days in advance and keep them in the refrigerator.

The dough is best stretched and topped just before baking; however, you can portion the dough into balls and refrigerate them for up to twenty-four hours, allowing them to come to room temperature before stretching.

Serving ideas

Serve the Coca warm, cut into generous rectangular strips or squares. It pairs beautifully with a crisp, dry white wine or a light, chilled Spanish cider.

Because of its vibrant colors and textures, it makes a stunning centerpiece for an appetizer spread or a light, casual dinner served alongside a fresh green salad.

For a more substantial meal, serve the flatbread with a side of marinated olives or a simple tomato salad seasoned with sea salt.

The saltiness of the anchovies and the sweetness of the onions provide a balanced flavor profile that requires very little accompaniment to feel like a complete and satisfying culinary experience.

Frequently asked questions

Recipe card

Crispy Catalan Coca Flatbread with Roasted Peppers

Prep 20 minCook 18 minTotal 38 minServes 4

Ingredients

• 1 lb olive-oil dough
• 2 cups roasted red peppers, sliced
• 1 cup charred eggplant ribbons
• 1 cup caramelized onions
• 6 fillets Cantabrian anchovies
• 2 tbsp extra virgin olive oil, for drizzling

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten, fish

Estimated nutrition per serving

Calories

320

Protein

8 g

Carbohydrates

42 g

Fat

14 g

Fiber

3 g

Sugar

4 g

Sodium

550 mg

Automatic estimate from the ingredient list, not laboratory-verified.