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

Oryginalny przepis autorstwa Forkin

Łączny czas: 2 godz. 5 min
Porcje: 6
Trudność: Średni
Na porcję: 361 kcal

WegańskiWegetariański

Informacja o alergenach: może zawierać gluten. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

dough

300 gall-purpose flour
1 łyżeczkaactive dry yeast
1 szczyptasugar
180 mlwarm water
3 łyżkaextra virgin olive oil
1 łyżeczkasalt

topping

1 szt.eggplant, sliced into 1cm rounds
2 szt.red bell pepper, cored, seeded, and cut into strips
1 szt.yellow onion, thinly sliced
4 łyżkaextra virgin olive oil
0,5 łyżeczkasalt
0,25 łyżeczkablack pepper, freshly ground

Sprzęt

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

Sposób przygotowania

Krok po kroku

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.
Około 10 min
Wskazówka kucharza: 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.
Około 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.
Około 10 min
Wskazówka kucharza: 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.
Około 1 min
Wskazówka kucharza: 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.
Około 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.
Około 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.
Około 2 min
Wskazówka kucharza: 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.
Około 2 min
9
Bake the coca for 20 minutes, or until the crust is golden brown and crisp.
Około 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.
Około 5 min

Na porcję

Wartości odżywcze

72%Ocena

Kalorie: 361,3kcal
Białko: 6,6g
Węglowodany: 47,2g
Tłuszcz: 16,5g
Błonnik: 4,6g
Cukry: 5,4g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store leftovers in an airtight container in the refrigerator.

Odgrzewanie

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