Coques de Recapte Recipe - Catalan Flatbread

Welcome to the heart of Catalan cuisine! Today, we’re diving into the delightful world of Coca de Recapte, a savory flatbread that’s much more than just a dish – it’s a tradition. Imagine a crisp, thin crust adorned with smoky roasted red peppers, tender eggplant, and succulent sardines recipe, all drizzled with fragrant olive oil. This isn't your average pizza; it’s a rustic, flavorful flat breads experience, perfect for sharing. Our definitive Coques de Recapte recipe will guide you through every step, ensuring you recreate this authentic traditional recipes masterpiece right in your own kitchen. Whether you’re a seasoned baker or just starting your journey into make home bread, if you’ve ever made pizza or focaccia, you can master this!
Coca de Recapte is a traditional Catalan flatbread, often topped with roasted vegetables (escalivada) and fresh fish like sardines or anchovies. It’s a wonderfully balanced dish, offering a symphony of smoky, sweet, and salty flavors on a delightfully crisp crust.
Coca de Recapte hails from the sun-drenched regions of Catalonia, Valencia, the Balearic Islands, and even Andorra, embodying the spirit of Mediterranean communal cooking. The word "recapte" itself means "provisions" or "picnic supplies," hinting at its origins as a practical, portable meal. Historically, villagers would bring their freshly harvested vegetables and provisions to the local bakery, where bakers would stretch out dough, top it with their customers' ingredients, and bake these savory flatbreads in their wood-fired ovens. It was a delicious way to utilize seasonal produce and create a shared culinary experience.
While often compared to pizza or focaccia, Coca de Recapte stands apart. Its crust is typically much thinner and crispier, acting as a mere canvas for the star toppings. It almost always features roasted vegetables, particularly peppers and eggplant (known as escalivada), and frequently includes fish like fresh sardines or anchovies, setting it distinctly apart from its Italian cousins.
Our recipe honors the classic roots of Coca de Recapte.
Classic Base: We feature the quintessential "escalivada," a glorious mix of slow-roasted red peppers and eggplant, bringing a deep, smoky sweetness.
Traditional Fish: Fresh sardines are our chosen topping, offering a distinct salty, umami kick that perfectly complements the vegetables. If you’re not a sardine fan, high-quality anchovies are another traditional option.
Our Recipe: This guide sticks closely to the authentic Catalan tradition, focusing on simple, high-quality ingredients and time-honored techniques. We'll note any small, optional tweaks or substitutions later, but the core remains genuinely traditional.

Ingredients

• For the Dough
• Bread flour (or all-purpose flour with a note): 2 ½ cups (300g) – Bread flour gives the best chew and crispness, but all-purpose works well too.
• Instant or active dry yeast: 1 teaspoon (3g) – No need to proof instant yeast; active dry will need a few minutes in warm water first.
• Warm water: 1 cup (240ml) – Around 105-115°F (40-46°C) for active dry, room temp for instant is fine.
• Olive oil: 2 tablespoons (30ml) – Extra virgin is best for flavor.
• Fine sea salt: 1 teaspoon (5g)
• Optional: Granulated sugar or honey: ½ teaspoon (2g sugar or 3g honey) – Helps activate yeast and promotes browning.
• Hydration note: This dough will be soft and slightly sticky, similar to a focaccia dough, which is ideal for a crisp flatbread.
• For the Topping
• Red bell peppers: 2 large (about 400g) – Choose firm, vibrant peppers.
• Eggplant (aubergine): 1 medium (about 300g) – Look for firm, glossy eggplants.
• Onion: 1 small (optional, about 100g) – Adds a touch of sweetness when roasted.
• Fresh sardines: 6-8 medium fillets (about 200g cleaned) – Ask your fish counter to clean and fillet them for you to save time. If you absolutely can’t find fresh, see the substitutions section below.
• Extra-virgin olive oil: ¼ cup (60ml), plus more for drizzling – Don't skimp on quality here; it's a key flavor component.
• Garlic: 2-3 cloves, thinly sliced or minced
• Fresh rosemary or thyme: 1 tablespoon, chopped – Rosemary is very traditional and aromatic.
• Black olives or capers: ¼ cup (optional but recommended) – Adds briny bursts of flavor.
• Salt & freshly ground black pepper: To taste
• Optional squeeze of lemon: For finishing
• Equipment Checklist
• Large sheet pan or baking steel/stone
• Parchment paper
• Large mixing bowl
• Kitchen scale (optional but recommended for accuracy)
• Oven with broiler (grill) function

Directions

1. Roast the Vegetables for Escalivada
2. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
3. Prepare the vegetables: Wash the red bell peppers and eggplant (and onion, if using). You can leave them whole.
4. Roast: Place the whole peppers, eggplant, and onion (if using) directly on the lined sheet pan. Roast for 30-45 minutes, or until the skins are deeply charred, blistered, and the vegetables feel very soft and collapsed. Visual cues: Peppers should collapse and blister; eggplant should feel squishy when you press it.
5. Steam and peel: Once roasted, immediately transfer the hot vegetables to a bowl and cover tightly with plastic wrap or a lid. Let them steam for 15-20 minutes. This makes peeling much easier.
6. Clean and slice: Once cool enough to handle, peel the skins from the peppers and eggplant. Remove the stems and seeds from the peppers. Slice the peppers and eggplant into thick strips. If using, peel and slice the onion.
7. Season: Place the sliced vegetables in a bowl. Drizzle generously with olive oil, sprinkle with salt, and add half of your chopped fresh herbs (rosemary or thyme). Toss gently to combine and let cool completely.
8. Prep the Sardines
9. Clean the sardines: If your fishmonger hasn't already, gently rinse the fresh sardine fillets under cold water and pat them thoroughly dry with paper towels. Remove any remaining bones by running your finger along the center and pulling them out gently.
10. Season: Lay the sardine fillets on a plate. Drizzle lightly with olive oil, sprinkle with a pinch of salt and pepper, and a touch of the remaining fresh herbs.
11. Food Safety Note: If using very fresh sardines and consuming raw or lightly cooked, freezing them for 24-48 hours beforehand can help protect against parasites. For this recipe, they will be baked, which is generally sufficient.
12. Make the Dough
13. Combine dry ingredients: In a large mixing bowl, whisk together the bread flour, yeast, and salt. If using, add the optional sugar or honey.
14. Add wet ingredients: Pour in the warm water and olive oil.
15. Mix: Using a wooden spoon or your hands, stir until all the dry flour is incorporated and you have a shaggy, soft, and sticky dough. There's no need for extensive kneading at this stage.
16. First Rise (Overnight Method): Cover the bowl tightly with plastic wrap or a damp towel. Let the dough rise at room temperature for 1-2 hours until it's roughly doubled in size and looks airy and bubbly. Then, transfer the covered bowl to the refrigerator and let it cold-proof overnight (8-12 hours). This slow rise develops incredible flavor and makes the dough easier to handle.
17. Shape the Flatbread
18. Bring to room temp: If using overnight dough, remove it from the refrigerator about 1-2 hours before shaping to let it come closer to room temperature.
19. Prepare your surface: Lightly flour your clean counter or a large piece of parchment paper. Gently turn the dough out onto the floured surface. Avoid deflating it too much.
20. Pre-shape: Gently pat the dough into a loose rectangle or oval. Cover it with a clean kitchen towel and let it rest for 10-15 minutes. This allows the gluten to relax, making the dough easier to stretch.
21. Final shaping: Once rested, gently stretch and pull the dough into a thin rectangle, approximately 10x14 inches (25x35 cm), or an oval. Aim for a thickness of about ¼ inch (0.6 cm) in the center, leaving a slightly thicker rim around the edges. This ensures the base crisps up nicely before the toppings release too much moisture.
22. Transfer: Carefully transfer the shaped dough to a parchment-lined sheet pan or directly onto your preheated baking stone/steel if you're using one.
23. Top and Bake
24. Arrange toppings: Artistically arrange the strips of roasted red peppers and eggplant (and onion, if using) in alternating rows over the dough, leaving the slightly thicker rim clear.
25. Add sardines: Lay the seasoned sardine fillets over the vegetables.
26. Season: Drizzle generously with extra-virgin olive oil. Sprinkle with the remaining fresh herbs, salt, pepper, and the optional black olives or capers.
27. Bake: Bake in a preheated oven at 450°F (230°C) for 20-30 minutes. The crust should be deep golden with some darker, crispy spots, and the bottom should be crisp enough to lift without sagging. For an extra touch of char on the vegetables, you can briefly finish it under the broiler (grill) for 1-2 minutes, watching carefully to prevent burning.
28. Finish & Serve
29. Rest: Once out of the oven, let the Coca de Recapte rest on the sheet pan or a wire rack for 5-10 minutes. This allows the crust to set and prevents it from becoming soggy.
30. Final touches: Finish with an optional squeeze of fresh lemon juice, a final drizzle of good quality extra-virgin olive oil, a sprinkle of flaky sea salt, and any remaining fresh herbs.
31. Slice and serve: Slice into strips or squares. Coca de Recapte is delicious served warm or at room temperature, making it perfect for picnics or appetizers.