How to Make Spanish Cocas | Authentic Valencian & Catalan Flatbread Recipe (2 Easy Toppings)
Learn how to make authentic Spanish Cocas, one of Spain's most delicious traditional flatbreads from Valencia and Catalonia. In this recipe you'll make an easy olive oil coca dough and two classic toppings: Coca de Recapte with roasted vegetables and anchovies, and a delicious manchego cheese and pea coca.
Equipment
- Sieve for the flour
- large mixing bowl
- Damp kitchen towel
- Measuring cups and spoons
- Box grater
- Cutting board
- Chef knife
- Large baking tray
- Oven
Ingredients
Coca Dough: (makes 2 large cocas)
- 500 g 17.5 oz strong bread flour
- 150 ml 5 fl oz extra virgin olive oil
- 150 ml 5 fl oz water
- 20 –25 g 0.7-0.9 oz fresh yeast, or approximately 14 g (0.5 g) of active dry (powdered) yeast (typically 2 sachets)
- 5 g large pinch salt
Toppings for Coca de Recapte Con Anchoas:
- 100 g 3.5 oz jar piquillo peppers, sliced into long strips
- 100 g 3.5 oz jar artichokes (whole or quartered)
- Pitted black olives
- 2-3 Anchovies
- Extra virgin olive oil
Toppings for Cocas de Guisantes Con Queso Manchego:
- 100 g 3.5 oz Green peas (fresh or frozen)
- 100 g 3.5 oz Manchego cheese, grated
Instructions
Step 1 - Prepare the Coca Dough
- Start by sieving the flour into a large bowl.500 g 17.5 oz strong bread flour
- Add the powdered yeast, salt, water and olive oil and mix with a large spoon for around 30 seconds. It will look a little gooey.150 ml 5 fl oz extra virgin olive oil, 150 ml 5 fl oz water, 20 –25 g, 5 g large pinch salt
- Add a dusting of flour to a clean benchtop, then roll the dough out and knead by hand for around 1-2 minutes. It should become an elastic ball that easily sticks together, and will be slightly moist but not sticky.
- Note: if the dough looks dry and is flaking apart, add a splash more water and continue to knead the dough until you get an even ball with the right texture as mentioned above.Extra virgin olive oil
- Cover the dough with a damp kitchen cloth and set aside to rise (at room temperature) for 1–2 hours.
- Optional: If refrigerating, add to the fridge covered and refrigerate for at least 24 hours. When ready to use, bring the dough to room temperature before dividing into individual cocas.
Step 2 - Prepare the Cocas Toppings
- Preheat a fan-forced oven to 200°C (400°F).
- Start by dividing the coca dough into 2 even pieces, then flatten out each piece with your hands and fingers until they are around 1 cm (½ inch) thick. Note that they don’t need to be perfectly flat or smooth, a few divots in the dough actually helps the toppings stay intact.
- Transfer the cocas onto a lined baking tray.
- For the cocas with roasted veg and anchovies: Slice the piquillo peppers into thin strips, around half an inch thick (1cm) and add to the cocas, then add some pieces of artichoke.100 g 3.5 oz jar piquillo peppers, sliced into long strips, 100 g 3.5 oz jar artichokes (whole or quartered), Pitted black olives
- Top with 2-3 anchovies and a few black olives as garnish.2-3 Anchovies
- For the pea and Manchego cocas: add some peas first, then top with grated manchego cheese.100 g 3.5 oz Green peas (fresh or frozen), 100 g 3.5 oz Manchego cheese, grated
Step 3 - Bake Cocas and Serve
- Bake for 15-20 minutes, just until the toppings begin to crisp up and the cheese is melted.
- Serve with a glass of Spanish wine or beer. Salud!