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Vegetarian, European

Catalan coca de recapte with green salad

Coca de recapte is a thin Catalan flatbread topped with roasted peppers, eggplant and onions, served with a green salad. It serves 4, takes 1h20, has a medium difficulty level, and costs about €1.70 per person. The key is roasting the vegetables whole before peeling them, which gives the flesh a smoky, sweet flavor.

Let me suggest a Catalan coca de recapte, a thin crust topped with roasted peppers, eggplant and onions, served with a green salad.

Catalan coca de recapte with green salad
Total time
1 h 20
Difficulty
Medium
Cost per person
€1.70
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Coca de recapte is the Catalan flatbread of summer, the one that smells of charred peppers the moment it comes out of the oven. Its thin, crisp crust carries a topping of slow roasted vegetables, soft and lightly caramelized, with no tomato or cheese to dilute their flavor. It takes some patience but very little hands-on work.

This is a recipe for a summer or early fall Sunday, when peppers and eggplant are at their best. It works for a simple weeknight dinner between adults or for a table of guests, served warm with a crisp salad on the side. Kids used to milder flavors might find the roasted vegetables a bit intense.

The ingredients

4 people

Pantry

  • Flouroften in the pantry 300 g
  • Active dry yeastoften in the pantry 1 tsp
  • Warm wateroften in the pantry 15 cl
  • Olive oiloften in the pantry 8 tbsp
  • Wine vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Red bell peppers 2
  • Eggplant 1
  • Onions 2
  • Garlic 2 cloves
  • Green salad 1

Allergens Gluten

The step by step recipe

  1. Mix the flour, yeast, salt, 3 tablespoons of oil and the warm water, knead for five minutes and let rest under a cloth. 30 min

    A slightly sticky dough at first gives a crispier coca, don't add too much extra flour.

  2. Meanwhile, roast the whole peppers and eggplant in the oven at 220°C until the skin blackens. 30 min

    Turn them halfway through so the skin blisters on all sides.

  3. Seal the peppers in a covered bowl for ten minutes, then peel them and cut them into strips along with the eggplant. 10 min

    The steam lifts the skin on its own, you'll barely need to scrape anything.

  4. Roll the dough into a thin rectangle on a baking sheet, top with the vegetables and sliced onions, garlic, salt, pepper, drizzle with oil and bake at 220°C. 15 min

    Roll the dough directly onto the parchment paper so it won't stick to the baking sheet.

  5. Toss the green salad with the remaining oil and vinegar, and serve it with the warm coca.

    Dress the salad at the last moment so it stays crisp.

Our tips to get it right

  • Pick firm, unblemished peppers and eggplant, they roast more evenly and peel more easily.
  • Let the roasted vegetable strips drain well before topping the dough, otherwise the coca will release too much water while baking.
  • Prick the rolled out dough lightly with a fork before topping it, it will stay flatter and crisper.

The variations

  • Swap the eggplant for roasted zucchini for a milder version that peels faster.
  • Add a few anchovy fillets or black olives on top for a saltier, tapas style version.
  • For a quick version, use store bought pizza dough and jarred roasted peppers.

What to serve it with

  • A glass of chilled rosé
  • Olives as a starter
  • A mild sheep's milk cheese

Storage

The coca keeps for 2 days in the refrigerator in a sealed container. Reheat it for a few minutes in the oven to bring back the crispness, avoid the microwave since it softens the crust. The roasted vegetable topping freezes well on its own, use it within three months.

Questions about this dish

Can you make coca de recapte ahead of time?

You can roast and peel the vegetables the day before and keep them in the fridge. All that's left is rolling out the dough and topping it right before baking.

Can you use fresh yeast instead of dry active yeast?

Yes, use about 10g of crumbled fresh yeast for every 1 tsp of dry yeast. Dissolve it the same way in the warm water before mixing it in.

Why enclose the roasted peppers in a covered bowl?

The steam that builds up loosens the charred skin on its own. That way you avoid scraping and tearing the flesh while peeling the peppers.

Is coca de recapte served hot or cold?

It's traditionally served warm, fresh out of the oven with the cold salad on the side. It's also good cold the next day, for a picnic for example.

How long does it take to make a Catalan coca de recapte with green salad?

Count 1 h 20 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Catalan coca de recapte with green salad?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Catalan coca de recapte with green salad cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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