Coca means cake in Catalana. Coca is really more of a flat bread that has various toppings like a pizza. However in Catalan cuisine they don’t typically put cheese on the Coca. The topping I pick to make is Escalivada, which is a traditional catalan dish of grilled vegetables.
I start by making the dough. It is yeast based and after I let it rest for 2 hours it doesn’t seem to have risen.
I throw that away and make another batch and it is exactly the same as the first batch! I remember this is a flat bread and think maybe it isn’tsupposed to rise so much. I just go with it as I have tried twice. Well at least I’m excited to do the rollout as I got my new Sili bake mat.
I roll the dough out. The mat is square, but I seem to not get the guidance and end up with a crazy shape.
However I have a knife and fix this into a square.
It isn’t really a great square, but it is close enough and will work. I layer with the roasted vegetables.
Brush on the sauce and then bake it.
The crust seems to come out! So I guess it would have worked the first time. Next is to layer with anchovies and sardines and top with a bit more sauce.
The crust is a bit under-cooked as I take a few more bites. I would recommend cooking it for a bit longer. But it has a flaky consistency of a deep dish pizza dough. However I notice the topping is salty: the third bite just tastes like a salt lick. I think there is way to much salt with the sardines and anchovy and. The dish is inedible. I’m really sad cause it looked so pretty!
Coca de Escalivada
Original recipe can be found here
- 300g bread flour
- 1 packet instant yeast
- 2 tsp salt
- 1 tsp sugar
- 50g lard
- 3 tbsp olive oil
- 120ml warm water
- 1 large red bell pepper
- 1 small eggplant
- 1 onion
- 1 can sardines
- 1 can anchovy fillets
- 1 clove garlic
- 1 small sprig of thyme
- pinch of salt
- 3 table spoons extra virgin olive oil
- 1 tsp pimenton (smoked paprika)
- In the bowl of a stand up mixer, combine the flour, yeast, salt and sugar.
- Add water and mix.
- Add the shortening, olive oil and water and mix with the paddle attachment on low-speed, until the dough just comes together.
- Switch to the dough hook, and mix on medium speed for 10 minutes. The dough should be smooth and pliable but spring back when touched.
- Place in a large, well oiled bowl and cover with saran wrap and a tea towel.
- Place vegetables on broiler and broil for one hour.
- Then place them in a plastic bag and let them sweat for about 10 minutes. When they are cool to the touch, peel them, and slice into 1 inch long slices. Set aside.
- In a mortar, place the garlic clove, thyme, parsley and the pinch of salt, and mash to form a paste. Add the olive oil and paprika and mix well. Set aside
- On a well floured work surface, roll out the dough to a rectangle, the same size as your baking pan. Lightly oil the baking pan, and place the dough on top, cover it tightly with plastic wrap and let rest another 30 minutes.
- Unwrap the dough, and place the red pepper, onion, and eggplant slices on top, in an alternating pattern.
- Brush the top with the garlic paprika oil. Wait a few seconds and give it a second coat, using up almost all the oil, making sure the garlic and herbs are evenly distributed. Leave just a bit to brush after it’s out of the oven.
- Place in the 220 C oven, and bake for 15 minutes. Remove from the oven, and place the tuna and anchovies on top in alternating rows, and then brush with the remaining oil.