Some say Coca is the Catalan version of Italian pizza. Like pizza, the topping combinations can be endless but usually don't include cheese. Coca also has a sweet variation that is often served for Spanish holidays. This recipe is for a savory version and just happens to be Joan Vendrell Olivella’s preferred Coca. How do I know? He told me so. The smokiness of the vegetables pair wonderfully with the crisp acidity of the Cava which also shows elegance from its time maturing. Ooh! Ah!

 

Oh, you can prepare the vegetables the day before to make it easier.

 

Ingredients

Serves 4

 

For the topping:

1 red pepper
1 yellow pepper
1 green pepper 
1  medium eggplant 
3 small onions 
180 ml olive oil, plus more for drizzling
  salt and pepper
  bread, for serving
   

 For the dough:

500 g flour
150 ml warm water
15 g fresh yeast
1 tsp sugar
1 1/2 tsp salt
100 ml olive oil

Method

 

Topping:

 

Preheat your oven to 175° Celsius.  Slather the vegetables with olive oil and place on a baking sheet lined with baking paper. Roast the vegetables for 2 hours. Remove from the oven and let cool. Peel the skins off of the eggplant and remove the membranes and seeds from the peppers. Slice the vegetables into 2cm slices. Season with salt and pepper and drizzle generously with olive oil.

 

Dough:

 

Place the water, sugar and yeast in a small bowl and let it sit for a few minutes to allow the yeast to bloom (you will see bubbles forming when this happens).

 

Put the flour in a large bowl and make a well in the middle and add the yeast mixture and olive oil. Sprinkle the salt around the outside edges of the flour. Adding the salt to the yeast mixture could “kill” your yeast and your wonderful coca dough won't proof (rise). Mix with a wooden spoon, or with your (clean!) hand until the dough comes together. If it seems too dry add a little water but be careful not to add too much too soon or you will have a wet sticky mess.  Knead for several minutes, until you can form it into a smooth ball. Coat the dough with olive oil so it doesn't get dry. Let it rise for at least an hour at room temperature.

 

Preheat your oven to 200 °C. To assemble the coca divide the dough into four equal parts and roll the dough into an oval shape on sheet pan lined with baking paper. Spread the filling on each each piece in a stripe or zigzag pattern. How ever you like. Drizzle with additional olive oil and bake, until the dough is lightly browned, about 10 minutes.

 

Pop the Cava, if you haven't already!!

 

Background Music: Wonderwall vom Oasis