Catalan Flatbread

Catalan Flatbread (Coca)

I have made this Catalan flatbread (which is a little like pizza) to have as a starter at a family party where we are having paella for the main course.  It will be a sociable evening and we will eat this standing around in the kitchen.  In Catalonia it is known as coca which is a generic description for anything with a dough base.  Some are sweet, some savoury, some open and some closed (covered).

First make the dough by mixing together 500g plain (not bread or strong) flour, 2 tsp yeast, 2 tsp olive oil, 1 tsp salt, 1/2 tsp sugar and 330ml warm water.  Either bring together and knead by hand or in a food processor.  Knead until the dough is soft and stretchy.  Leave to prove for about 30 minutes.

Whilst waiting for the bread to prove make the topping.  Thinly slice a red onion and fry gently in 2 tbsp olive oil alog with 2 bay leaves until softened.  Add 2 thinly sliced cloves garlic, 1 red pepper and a green pepper, both deseeded and sliced.  Fry gently for another 15-20 minutes or until the peppers have softened.

Thinly sliced half a courgette and toss in a bowl with 1/2 tsp salt and 1 tsp olive oil.

Grease 3 baking trays.   Divide the dough into 6 pieces.

Roll out each piece of dough to make a long narrow oval – about 30cm in length.

Cover and leave to prove for a further 15-30 minutes.

Brush each flatbread with a little olive oil.  Divide the topping between the breads. Grind over some black pepper ad drizzle with olive oil.  Bake at 220C for about 10 minutes.

I made 2 of the flatbread slightly differently – I chopped the topping finely and covered with a little grated cheese; I thought my fussy children would be more likely to eat them!