This kind of flatbread is similar to “focaccia” in Italy and “fougasse” in France. Coca means “cake” in Catalan, though in this case it features a savory dough. In Catalonia, in June, you can also find a sweet version of it called Coca de Sant Joan, typical at celebrations for the birth of Saint John.
Recapte in Catalan means “provision” and identifies a topping made with what is left in your kitchen, usually heavy on the veggies. This recipe is typical in Catalonia but may also be found, in different versions, in the nearby autonomous regions of Aragon and Valencia
In the Balearic Islands, such as Mallorca, a similar dish is called “Coca de Trampò” (trempar in Mallorquin means “to dress”). Coca de Trampò usually features a topping made from a mix of vegetables such as onion, bell peppers, and tomatoes cut up and mixed with salt, pepper, and EVOO. After 15 minutes or so, the mixture is drained (to remove the excess water) and placed raw on the dough, which typically incorporates lard and EVOO for a crunchier crust result. We tried the Mallorquin version, replacing lard with EVOO, and using the following proportions: 1 cup flour; 3 Tbsp EVOO, 5 Tbsp water, 1/2 tsp yeast; 1/2 tsp salt. All can be cooked for about 30 minutes at 400F. It will make at least 2-3 people happy (see picture below of our round-shaped result).
This savory food is enjoyed cold. It is available in bakeries across the region. Enjoy it on one of our tours in Catalonia or Mallorca or try making it at home as a delicious expression of Mediterranean cuisine!
Ingredients for 4 people for the dough:
- 2 cups all-purpose flour
- 2/3 cup water
- 1/2 tsp salt
- 2 Tbsp EVOO
- 1/2 tsp sugar (we used honey instead)
- 1 tsp dried yeast
Directions:
- Mix salt and flour and make a small “mountain” and then a “little crater” in the middle
- Mix water, EVOO, sugar, and yeast in a separate bowl
- Pour this liquid, little by little, onto the “crater” while stirring with a spoon to mix everything well
- Knead for at least a minute with your hands to get your dough smooth and consistent
- Cover with a dish towel and let the dough ball rest for 1 hour or more
- When it has doubled in size (or so), divide in two, forming two dough balls with your hands
- Continue with a rolling pin to shape one dough ball into a rough rectangle~tenth of an inch thick (~2mm)
- Put the topping (see Topping recipe just below) onto the dough and spread it evenly
- Repeat for the other dough ball, then set both aside
- Preheat the oven to 420F
- Cook both flatbreads for 10-12 minutes or until done
- Allow to cool
- Enjoy!
Ingredients for 4 people for the topping:
- 1 pound bell peppers
- 1/3 pound onion
- 1/4 pound cherry tomatoes
- 2 Tbsp EVOO
- salt and pepper to taste
Directions:
- Wash the peppers, remove seeds, dice, and set aside
- Wash and peel the onions and finely chopped them
- Dice the tomatoes and set aside
- Pour EVOO in a pan and add the chopped onions and diced peppers to cook over medium flame
- After 10 minutes or so, add the chopped tomatoes
- Continue to cook all the veggies until they are done
- Allow to cool
