This delicious and easy Catalan coca is a pizza-like flatbread that's popular in Catalonia, Spain. It is usually topped with delicious roasted vegetables, such as roasted red peppers and spinach. This easy recipe shows you how to replicate them at home!
Looking for other flatbread meals? You'll love these unique talos con chistorra (Spanish corn tortillas) and the classic pan con tomate.
Introduction
The first time I saw homemade cocas for sale in a Barcelona bakery, I was confused. They looked like mini pizzas, without the cheese. I'd never seen them while living in Madrid or Seville, so I quickly became acquainted by ordering a few different ones.
In Catalonia, cocas can be sweet or savory, and there are a lot of different recipes. This Catalan coca recipe is called coca de recapte, which is defined as a savory coca topped with sausage and vegetables.
I made this coca while in culinary school in Barcelona. It was a lot of fun to top the delicious flatbread with our favorite ingredients. Much like with homemade pizza, a homemade coca is easy to customize to your liking!
Ingredients
Eager to taste a Catalonian coca? Grab these key ingredients, and you'll be ready to whip up this tasty flatbread from scratch!
- Flour: I used all-purpose in this recipe with good results.
- Olive Oil: Like most Spanish recipes, the secret is using a good quality olive oil! Use extra virgin if you can for the flavor and health benefits.
- Yeast: I like to use instant (aka fast action) yeast because I can skip blooming it in warm water and sugar for 10 minutes or until foamy.
- Toppings: You can put almost anything you'd like onto a coca! Check out my recommendations for fun Spanish toppings to try--like anchovies, spinach, artichokes, and tomato sauce.
See recipe card for full information on ingredients and quantities.
How to Make Catalan Coca
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- To make the coca dough, place all the ingredients in a large bowl and mix with your hands until well combined. (image 1)
- Turn out the dough onto a work surface and knead for a few minutes to bring everything together into a stretchy dough. (image 2)
- Set the dough in a bowl and cover with a warm towel. Let it rise in a warm place for an hour. (image 3)
- Roll out the dough to about 5 mm thick (less than ¼ inch). (image 4)
- Prick the dough with a fork and brush with olive oil. (image 5)
- Bake on a parchment-lined cookie sheet at 400°F (200°C) until golden. (image 6)
- Let the cocas cool briefly, then top with your favorite toppings. (image 7)
- Cut in slices and enjoy right away! (image 8)
Recipe FAQs
Coca is either a sweet or savory flatbread with toppings that's popular in Catalonia and other regions of Spain. It's a delicious Spanish version of pizza!
The Spanish version of pizza is definitely the coca! These simple flatbreads aren't topped with cheese, but often are topped with tomato sauce and other Spanish favorites like pisto, anchovies, or spinach.
Serve
What toppings should you put on your Catalan coca? Traditional options include sautéed spinach and pine nuts, cured anchovies, artichoke hearts, roasted red peppers, hard boiled egg, pisto, or tomato sauce. But truly, the options are endless!
Round out your meal by serving other Catalan favorites, such as Catalan fish stew, fricandó (Catalan beef stew), or crema catalana for dessert.
Expert Tips
- If the dough is a little too dry, add a tablespoon of water at a time to bring it together.
- Knead well so the dough has a smooth consistency and elastic texture. This will make for the best coca!
- Feel free to customize the toppings with whatever you like best. Traditional Spanish favorites include sautéed spinach and pine nuts, cured anchovies, artichoke hearts, roasted red peppers, hard boiled egg, pisto, or tomato sauce.
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Catalan Coca Recipe: Spanish Pizza Flatbread
Ingredients
Coca Dough
- 1 cup all-purpose flour
- 1 pinch salt
- 1 teaspoon sugar
- 3-4 tablespoons water
- 1 teaspoon instant yeast
- 2 teaspoons olive oil
Instructions
Making the Dough
- Add all the ingredients to a large bowl and mix with your hands to form a dough. Turn out the dough onto a work surface and knead for a few minutes until the dough is smooth and stretchy.
- Put the dough back into the bowl and cover with a warm dishcloth. Leave to rise in a warm place for about an hour.
Assembling & Baking the Coca
- Roll out the dough to about 5 mm thickness, and poke over with a fork. Brush with olive oil and place on a cookie sheet covered in parchment paper.
- Bake at 400°F for about 10 minutes, or until golden.
- Remove and add your favorite toppings. (You can put the coca back under the burner for a few minutes to warm the toppings, but it's not necessary.) Slice and enjoy!
Notes
- If the dough is a little too dry, add a tablespoon of water at a time to bring it together.
- Knead well so the dough has a smooth consistency and elastic texture. This will make for the best coca!
- Feel free to customize the toppings with whatever you like best. Traditional Spanish favorites include sautéed spinach and pine nuts, cured anchovies, artichoke hearts, roasted red peppers, hard boiled egg, pisto, or tomato sauce.
Nutrition
Photography by Giulia Verdinelli
Ksenija
A great recipe that worked perfectly with the octopus salad. Will be making again for sure. Thanks a lot!
Eileen
Made a double recipe for small pita size breads. Great as a Appetizer , topped with hummus, shrimp Chorizo , and Manchego !
Delicious!
Lauren Aloise
So happy you enjoyed it!