SnackAppetizerLunch

Vegetarian Coca De Recapte

Name: Vegetarian Coca De Recapte
Prep time: 20 min
Cook time: 45 min
Total time: 2 h 5 min
Yield: 6 servings
Cuisine: spanish
Ingredients: 300 g all-purpose flour; 1 tsp active dry yeast; 1 pinch sugar; 180 ml warm water; 3 tbsp extra virgin olive oil; 1 tsp salt; 1 pcs eggplant sliced into 1cm rounds; 2 pcs red bell pepper cored, seeded, and cut into strips; 1 pcs yellow onion thinly sliced; 4 tbsp extra virgin olive oil; 0.5 tsp salt; 0.25 tsp black pepper freshly ground

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

VeganVegetarian

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

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

72%Score

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

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat slices in a 180°C (350°F) oven for 5-7 minutes until the base is crisp and the toppings are warmed through.