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Coca de recapte with homemade dough. Traditional Catalan recipe

Coca de recapte with homemade dough. Traditional Catalan recipe

people icon For 4 euro icon € 2.1 /pers. calories icon 220 kcal/100g


  • For the homemade coca dough: 500 g. wheat flour with strength W220 or wheat flour with 11.5 – 12.5% ​​protein
  • 15g. of fresh yeast or 5 g. freeze-dried dry yeast
  • 250 g of water
  • 30 g extra virgin olive oil for the dough
  • 5g. of salt
  • For the escalivada of vegetables and surface of the coca: 1/2 leek
  • 60g. anchovies
  • 200g. fresh sausage or pork sausage
  • 1 red pepper
  • 1 sweet onion
  • 1 eggplant
  • 1 bay leaf
  • Rosemary
  • Salt for vegetables (to the taste of each house)
  • Extra virgin olive oil to water the coca at the end of everything

Coca de recapte is a typical dish of Catalan cuisine based on a spongy dough covered with escalivada and often sausage , almost like a pizza but with its own personality.

It seems that it could have its origin in Roman cuisine, although there is also talk of Arab influences, and it is said that it was born as a food for parties since it is very easy to prepare and can be eaten with your hands and standing up.

Coca de recapte (which in Catalan translates as “ collection ”) is a great resource when we want to take advantage of what we have in the fridge to make an improvised dinner. It has a base similar to Catalan vegetable coca , but it is usually accompanied with some more ingredients.

You know, those nights when friends are staying and we didn’t have anything planned, just make the dough and place the ingredients we have on hand on top before putting it in the oven. Plus the next day it is still delicious, both hot and cold. What more could you want?

Preparation of vegetable escalivada for coca

  1. Let’s start by blanching the vegetables. For that we cover a baking dish with paper. We wash and cut the eggplant, pepper, onion and leek into large pieces. We place them on the baking paper. Salt and add a splash of oil.
  2. We bake for 40 minutes at 200º C with temperature up and down on the central tray of the oven. Remove from the oven and cover with a dry cloth to soften. When they have cooled, we remove the skin from the eggplant with the help of a spoon. Cut the pepper into long, narrow pieces.

Preparation of homemade dough for coca de recapte

  1. We heat 250 ml. of water in a saucepan. Add the bay leaf and a couple of tablespoons of rosemary and let them infuse for a few minutes. We strain the water and let it lose temperature. By heating the water we will make it temperate and lose the freshness of the tap.
  2. We crumble the fresh yeast and add it to the water. We stir gently until it is completely diluted. We place the strong flour in a deep container and make a well in the center. We pour the water mixture infused with the yeast into it.
  3. We stir the liquids with a wooden spoon while incorporating the flour little by little. We add a level teaspoon of salt (5 g) and continue working the mixture. When we can’t stir anymore with the wooden spoon, we use our hands to mix. Transfer the dough to a clean work surface and knead until smooth and fine.
  4. We put the dough back in the bowl, cover with a dry cloth and let it rest for 1 or 2 hours until its size has doubled. We make a hole in the middle of the dough and add 30 ml. of oil. We knead again until we have a uniform dough. Cover the bowl again and let the dough rest for 30 minutes to an hour in a deep bowl covered with a clean cloth.

Form and baking of the coca. Final presentation

  1. We cut the dough into 4 equal parts. We flour the counter and pass the rolling pin to the dough portions until we have ovals of a maximum of one centimeter. We cover the baking tray with paper and place the cokes on it. We arrange the roasted vegetables, the anchovies and the sausage cut into slices.
  2. Bake at 180º C for about 40 minutes or until the edges are golden. We remove from the oven, portion and serve immediately.

If you don’t want to miss a detail of this coca de recapte recipe .  Don’t miss any details and you will get a perfect coke to enjoy a tasty and healthy recipe.

Tips for a delicious coca de recapte

  • Preparation time is an hour and a half (and another two hours to rise the dough). So that you keep it in mind when you go to prepare the recipe.
  • For a coke to be perfect, we have to balance the surface of the dough very well. It should be a crispy coke and to do so we should not overdo it with the ingredients, just like what happens with pizza. But don’t be timid either… be generous but without going overboard.
  • The quality of the ingredients is essential for it to be delicious.
  • We can serve these cokes immediately or let them lose some of the heat. The next day they are still delicious but if we don’t want to eat them cold, just put them back in the oven for a few minutes, with a splash of oil on top.
  • To add an extra touch of flavor to our coca de recapte we do sprinkle with Provencal herbs, oregano or any other herb or spice that we like.
  • Always when taking it out of the oven, so that they do not burn and lose their aroma and flavor. It is a personal touch and not traditional coca, but it gives it a delicious Mediterranean touch.

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