Dish

Coca de recapte

Coca de recapte is made with a simple dough of flour, water, yeast, and olive oil. The dough is rolled out and topped with roasted red peppers, onions, tomatoes, and anchovies. It is then baked in a hot oven until the crust is crispy and golden brown. Coca de recapte is best served warm, straight from the oven.

European cuisine› Mediterranean cuisine› Spanish cuisine

Bread› Flatbread

Origins and history

Coca de recapte is a traditional dish from the Catalonia region of Spain. It is believed to have originated as a way for bakers to use up leftover dough and vegetables. Today, it is a popular dish that is enjoyed throughout Spain and beyond.

Dietary considerations

Pescatarian

Variations

There are many variations of Coca de recapte, some of which include the addition of other vegetables such as eggplant or zucchini. Some recipes also call for the use of olives or capers to add even more flavor to the dish.

Presentation and garnishing

Coca de recapte is a simple dish that is best served on a wooden board or platter. Garnish with fresh herbs or a drizzle of olive oil for added flavor.

Tips & Tricks

To save time, you can use store-bought pizza dough to make Coca de recapte. Simply roll out the dough and follow the recipe for the toppings.

Side-dishes

Coca de recapte is often served as a main dish, but it can also be served as an appetizer or snack. A simple green salad or gazpacho would make a great accompaniment.