Traditional Spanish Coca with Tomato and Sardines

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) olive oil, plus extra for drizzling 1/4 cup (60ml) olive oil, plus extra for drizzling
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 4 ripe tomatoes, sliced 4 ripe tomatoes, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 8-10 sardine fillets, boneless and skinless 8-10 sardine fillets, boneless and skinless
• Fresh parsley or basil, for garnish Fresh parsley or basil, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (Saturated Fat: 2g)
• Carbohydrates: 35g (Sugars: 2g)
• Protein: 12g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, and salt. Make a well in the center and pour in the olive oil and warm water. Mix until a dough forms.
2. 2.
   Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic. Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise for 1 hour or until doubled in size.
3. 3.
   Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper.
4. 4.
   Punch down the risen dough and transfer it to the prepared baking sheet. Roll it out into a rectangular shape, about 1/4 inch thick.
5. 5.
   In a small bowl, combine the minced garlic, salt, and black pepper. Spread this mixture evenly over the dough.
6. 6.
   Arrange the tomato slices on top of the dough, slightly overlapping them. Drizzle with a little olive oil.
7. 7.
   Place the sardine fillets on top of the tomatoes, evenly distributing them across the Coca.
8. 8.
   Bake in the preheated oven for 15-20 minutes or until the crust is golden and crispy.
9. 9.
   Remove from the oven and let it cool slightly. Garnish with fresh parsley or basil.
10. 10.
    Slice the Coca into squares or rectangles and serve warm.

Treat your ingredients with care...

• Tomatoes — Choose ripe and juicy tomatoes for the best flavor. If they are not in season, you can use canned diced tomatoes as a substitute.
• Sardines — Opt for boneless and skinless sardine fillets for convenience. If you prefer a milder flavor, you can use canned tuna instead.

Tips & Tricks

• For an extra burst of flavor, sprinkle some grated Parmesan cheese over the Coca before baking.
• Experiment with different toppings such as olives, roasted peppers, or caramelized onions to customize your Coca.
• If you prefer a softer crust, brush the edges of the dough with olive oil before baking.
• Serve the Coca with a drizzle of balsamic glaze or a squeeze of lemon juice for added tanginess.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or toaster oven for a few minutes to regain crispiness.

Serving advice

Serve the Tomato and Sardine Coca as an appetizer or a main course. It pairs well with a fresh green salad or can be enjoyed on its own as a light meal.

Presentation advice

To enhance the presentation, sprinkle some fresh herbs on top of the Coca just before serving. You can also add a drizzle of olive oil or a sprinkle of sea salt for an extra touch of elegance.