Jenny’s “Coca de Recapte” (Flatbread with Roasted Veg & Anchovies)
Prep time: 20 mins
Cook time: 1 hr 30 mins
For the topping:
4 medium red peppers
4 medium aubergines
3 medium red onions
2 tablespoons olive oil
salt, to taste
50g canned anchovies
50g small olives, ideally arbequina
For the dough (enough for 1 large coca):
1 tablespoon fresh yeast or 1 teaspoon of dried yeast
500g strong white flour
1 tablespoon salt
4 tablespoons olive oil
2 tablespoons white wine
290ml water at room temperature
Veg Portions / Serving: 2
Recipe donated by Jenny Chandler/Borough Market for Veg Power. Photography by John Holdship.
This flat bread from Catalonia is really simple to make and you can chop and change with different vegetables on the top, depending on what you like best or what’s in season. How about adding tinned sardines instead of the anchovies if you find them a bit salty?
Coca is pretty similar to an Italian pizza, so you want to roll and stretch the dough fairly thin before adding your veg. Even though coca is usually baked on a big rectangular tray there’s nothing to stop you making smaller, individual servings. Give it a go, all those Mediterranean flavours taste like sunshine on your plate.
Preheat the oven to 200C/180C fan/gas 6. Place the whole peppers, aubergines and onions in a roasting tray and cook in the hot oven for about 40 minutes, or until really soft. Take out of the oven and remove the skins and pepper seeds. Slice the sweet, soft vegetables into ribbons. Set the vegetables aside to cool.
Meanwhile, make the dough. Place the yeast in a small bowl with a little warm water and stir to make a loose paste. Tip the flour into a large mixing bowl and add the salt, olive oil, wine, yeast and enough water to make soft but not too sticky dough.
Knead the dough for about 5 minutes until silky and stretchy. Place it in a lightly greased bowl and cover with a baking sheet or some cling film. Leave to rise for at least an hour at room temperature or until it doubles in size.
Roll out the dough into a large rectangle, about 2cm thick, and lay on a greased baking sheet. Place all the topping ingredients in a bowl with the olive oil and salt.
Toss the vegetables to cover them with oil and then lay them attractively on top of the dough. Top with the anchovies and olives. Place in the oven for 25-30 minutes until the crust is crisp and browned.
Kids in the kitchen:
Kids can make this really simple dough themselves, and they’ll love getting their hands sticky and bashing the dough on the work surface. Letting them mix the veg and arranging it on the dough gives the kids a chance to touch the food and decide how they want their flatbread to look, too. Time to get creative!
Jeanette Orrey MBE
Dr Clare Bailey and Justine Pattison