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COCA DE RECAPTE WITH SARDINES

Essentially a Coca is a Spanish focaccia and recapte means something you already have at home. This is the perfect way to use leftovers, most usually, roasted vegetables.

Recipe by Sophie @thecornerplot.
READY IN

60 mins (+ 2h provinng)

COOKING TIME

35 mins

PREP TIME

25 mins

SERVES

Serves 2

ingredients

  • 165 ml lukewarm water
  • ½ tsp dried yeast
  • 250 g strong bread flour
  • ¾ tsp fine sea salt
  • Extra virgin olive oil
IN STOCK
  • 1 jar chargrilled peppers
IN STOCK
  • 3 red onions, peeled, each cut into 8 segments
  • 1 aubergine, diced (1 cm pieces)
  • 1 tsp sweet smoked paprika
IN STOCK
  • 1 tin sardines
IN STOCK
  • 2 tbsp chopped parsley

Method:

  1. Preheat the oven to 230°C/210°C fan.
  2. Mix the water and yeast in a small bowl. Sift the flour and salt into a medium bowl and mix well. Pour in the yeasted water and 1 tbsp extra virgin olive oil and bring together to a shaggy dough. Scrape the mixture onto a clean work surface and knead for 7 mins until the dough is soft and silky smooth. Don’t be tempted to add more water. Use a dough scraper if necessary to bring the bits together. Shape into a ball and place in a lightly oiled bowl, cover, and leave to rise for 1-2 hours.
  3. Place the onions and aubergine on a lined baking tray. Season with salt and pepper, sprinkle with the smoked paprika and add 2 tbsp extra virgin olive oil. Mix well and roast for 20 minutes, turning occasionally. Remove from the oven when the vegetables are soft and slightly charred.
  4. Remove the dough from the bowl, place on a lightly floured work surface and cut in two equal sized pieces. Roll each into a rectangle, about 3 mm thick, and place gently on a parchment-lined baking tray. Cut the peppers into 1 cm strips. Top the dough with the roasted vegetables, lay the peppers in parallel lines, interspersed with the sardines. Drizzle with a little more olive oil and bake for 10-15 mins.
  5. Brush a little olive oil on the crust, sprinkle with chopped parsley and serve.

Little tip:

Brush the coca with the sardine oil for extra flavour.

ingredients

  • 165 ml lukewarm water
  • ½ tsp dried yeast
  • 250 g strong bread flour
  • ¾ tsp fine sea salt
  • Extra virgin olive oil
IN STOCK
  • 1 jar chargrilled peppers
IN STOCK
  • 3 red onions, peeled, each cut into 8 segments
  • 1 aubergine, diced (1 cm pieces)
  • 1 tsp sweet smoked paprika
IN STOCK
  • 1 tin sardines
IN STOCK
  • 2 tbsp chopped parsley

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