How to Make Catalan Flatbread
Coca de recapte is a traditional Catalan flatbread topped with roasted vegetables, olive oil, and Mediterranean flavors. Learn how to make this classic Spanish flatbread at home.
Ingredients
- 1 2/3 cups flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 tbsp extra virgin olive oil
- 1 egg yolk
- 3/4 cup water
Toppings
- tomatoes
- Spicy peppers
- Kalamata olives
- Basil
- Fresh oregano
- Feta cheese
- Pine nuts (optional)
Vinaigrette (optional)
- 1 tbsp balsamic
- 2 tbsp extra virgin olive oil
- 1/2 tsp honey
- Salt & Pepper to taste
Instructions
- Preheat oven to 450 F.
- Sift flour, baking powder and salt into a bowl.
- Make a well in the center, and add the olive oil and yolk. Gradually add water while mixing the flour with a wooden spoon.
- Transfer dough onto floured surface and knead for about a minute until soft, smooth and elastic. If too sticky, sprinkle with more flour.
- Form into a ball and place into a large oiled bowl. Cover with a plastic wrap and set aside for 30 min.
- On a baking sheet lined with parchment paper, flatten dough with fingers and form an oval shape of about 12” in length. Bake for 8 min.
- Remove flatbread from oven and cover the base of the dough with the feta, tomato slices, spicy peppers and olives. Bake for 20-25 min until crust is golden.
- For the vinaigrette, mix the balsamic, honey and salt well. Slowly drizzle in the olive oil until it emulsifies.
- When done baking, remove from oven, garnish with basil, oregano and pine nuts and drizzle with vinaigrette. I like to drizzle it with extra honey. You can also replace the vinaigrette with olive oil if you prefer. Enjoy!