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 porties
Cuisine: spanish
Ingredients: 300 g all-purpose flour; 1 tl active dry yeast; 1 snufje sugar; 180 ml warm water; 3 el extra virgin olive oil; 1 tl salt; 1 st eggplant sliced into 1cm rounds; 2 st red bell pepper cored, seeded, and cut into strips; 1 st yellow onion thinly sliced; 4 el extra virgin olive oil; 0,5 tl salt; 0,25 tl 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.

Een origineel recept van Forkin

Totale tijd: 2 uur 5 min
Porties: 6
Moeilijkheid: Gemiddeld
Per portie: 361 kcal

VeganistischVegetarisch

Allergeneninformatie: kan gluten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

dough

300 gall-purpose flour
1 tlactive dry yeast
1 snufjesugar
180 mlwarm water
3 elextra virgin olive oil
1 tlsalt

topping

1 steggplant, sliced into 1cm rounds
2 stred bell pepper, cored, seeded, and cut into strips
1 styellow onion, thinly sliced
4 elextra virgin olive oil
0,5 tlsalt
0,25 tlblack pepper, freshly ground

Keukengerei

baking sheet · large bowl · cutting board · knife · oven

De bereidingswijze

Stap voor stap

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.
Ongeveer 10 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 10 min
Tip van de kok: 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.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 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.
Ongeveer 2 min
Tip van de kok: 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.
Ongeveer 2 min
9
Bake the coca for 20 minutes, or until the crust is golden brown and crisp.
Ongeveer 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.
Ongeveer 5 min

Per portie

Voedingswaarden

72%Score

Calorieën: 361,3kcal
Eiwit: 6,6g
Koolhydraten: 47,2g
Vet: 16,5g
Vezels: 4,6g
Suiker: 5,4g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftovers in an airtight container in the refrigerator.

Opwarmen

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