Coca de Recapte Sardines Recipe Inspiration Brindisa Spanish Food
Spanish RecipesTapas & Small Plates

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.

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.

Coca De Recapte With Sardines

Cooking timeCooking time: 35 mins
Ready in: 60 mins (+ 2h provinng)
Prep time: 25 mins
Serves: Serves 2

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.

Ingredients

Brindisa products

Extra virgin olive oil
1 jar chargrilled peppers
1 tsp sweet smoked paprika
1 tin sardines

Other products

165 ml lukewarm water
½ tsp dried yeast
250 g strong bread flour
¾ tsp fine sea salt
3 red onions, peeled, each cut into 8 segments
1 aubergine, diced (1 cm pieces)
2 tbsp chopped parsley

Shop the recipe - 3 products available

Brindisa Arbequina Olive Oil 1L
Our Arbequina oil is produced in Navarra, using 100% Arbequina olives, this varietal is most associated with Northern Spain. The finished oil is sweet and grassy with hints of green tomato and a lightly peppery aftertaste.
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£20.25
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Jar of whole piquillo peppers from Lodosa with Navarrico branding and Great Taste award on a white backgroundNavarrico Whole Piquillo Peppers Brindisa Spanish Foods
Navarrico Whole Piquillo Peppers 220g
Potent sweetness. Crimson red. Flamed then hand peeled & packed. Super versatile.  Brought back to Spain from the Americas by returning conquistadores, these small red peppers are a very mild variety of chili. Grown in the Lodosa DOP area in Navarra these piquillo peppers are roasted whole and then peeled by hand. The peppers are a deep scarlet and their flavour is intense, sweet and mildly piquant. A 1-star Great Taste Awards winner in 2025 Note from the judges: "These are attractive piquillo peppers and taste natural. The peppers are meaty and firm. They are sweet and the judges like the large pieces. They would be a great store cupboard ingredient."  
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£9.25
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La Chinata Smoked Paprika DOP Mild Brindisa Spanish FoodsLa Chinata Smoked Paprika DOP Mild Brindisa Spanish Foods
La Chinata Smoked Paprika. Mild. La Vera, 70g
Adds depth to sauces & dishes. Finely-ground. Peppers dry over oak fires. Produced in the La Vera DOP in Extremadura from peppers that have been grown in one of the 52 villages within the DOP. The peppers are smoked by the growers before being sent to the factory, where they are ground in stone mills, to preserve the quality. This smoked paprika had a mild, bittersweet flavour. If you’re looking for something with more of a hint of spice, try the hot variant of our La Chinata smoked paprika.
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£3.50
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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.

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Brindisa Tarta de Santiago IGP Almond Cake Brindisa Spanish Foods
Brindisa Tarta de Santiago IGP Almond Cake 700g
Tarta de Santiago is the iconic product of this Galician city, popular with pilgrims for over a thousand years. Composed of a pastry case filled with almond paste, the most recognisable characteristic of the cake is the cross of St James in sugar on its surface. Rich, dense and moist, a delicious hand-made cake.
(92)
£13.95
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100% Iberico hand carved Ham slices in a tray hold by a man
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Hand-Carved Summum Acorn Fed 100% Ibérico Ham, 100g
Sweet dominates savoury. Earthy, grassy, toasted nuts. Pigs forage in woodlands. The King of hams. Freshly hand-carved by a master carver in our Balham Deli. The Eíriz bellota ham is made from free range pigs of 100% Ibérico breed that have fattened up on acorns on the dehesa of Extremadura for 10-12 weeks. The hams are then expertly cured in Jabugo in Huelva, one of the most famous Ibérico ham curing towns in Spain.  This ham has been cured for 3 years to create intense, complex flavours and aromas. Jamones Eiriz have been producing Ibérico hams in the town of Corteconcepción, situated in the mountains of the Sierra de Aracena, north of Seville, since near the beginning of the 19th century. Their artisan production methods keep things as traditional as possible and create some remarkable hams. For best results, remove from fridge at least 30 minutes before serving. How to enjoy: Place the slices on a warm plate for the fat to melt slightly. Eat the slices with pan de coca Catalan bread or picos de pan. *Please be aware that, depending upon which part of the ham your pack has been carved from, the proportion of delicious acorn fat to lean meat will vary. **Vacuum-packed
(13)
£29.50
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Freshly sliced Senorio Bellota 100% Iberico Ham on a tray
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Freshly Sliced Boneless Señorio Acorn Fed 100% Ibérico Ham, 100g
Freshly sliced in our Balham Deli. This DOP Extremadura ibérico de bellota ham is made from animals raised in Extremadura that have fattened on acorns for 10 -12 weeks on the local dehesa and have then been cured in Badajoz for more than 3 years. 100% ibérico. The end result is a ham with an intense savoury aroma, a complex flavour that combines sweet nuttiness with a salty depth and has a long, lingering aftertaste. Ideal for sandwiches with crusty bread or pan de coca, tomato and extra virgin olive oil.  For best results, remove from fridge at least 30 minutes before serving. Please be aware that, depending upon which part of the ham your pack has been sliced from, the proportion of delicious acorn fat to lean meat will vary. **Vacuum-packed
(10)
£22.50
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