Flatbread with Eggplant, Peppers & Olives (Coca de Recapte)

This traditional Catalan flatbread is based on yet another recipe from Williams Sonoma Barcelona cookbook. Coca recapte are savory pastries made with meat or fish and vegetables, the combination of which depends, apparently, on what is in the larder. Or, as Catalan food blogger Anna at the Good Food Room describes it :

Recapte” is Catalan for “Alright, after a hard work’s day, let’s see what we have left and how we can turn it into a meal”…

Well, this coca recapte was made after a hard day’s play following an early evening swim and a day spent antiquing, playing scrabble, biking and hanging on the front porch. In true Barcelonan style, we did not eat till well after 9 pm. Not quite the same as a visit to Spain, but just as nice.

Flatbread with Eggplant, Peppers & olives (Coca de Recapte)

I love the technique for cooking eggplant in this recipe – roasted the same way you roast peppers. This coca recipe uses baking powder, but other coca recipes I’ve seen used yeast. In the future, I think I’ll make this using Mark Bittman’s pizza dough recipe.

For the dough

• 1 2/3 cups all purpose flour
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 tbsp olive oil
• 1 egg yolk
• 3/4 cup water

Topping

• 1 red pepper
• 1 green pepper
• 1 medium eggplant
• 1 large sweet onion, very thinly sliced
• 1 clove garlic, minced fine
• 12 black olives, pitted and coarsely chopped
• salt and pepper to taste
• 2 large ripe tomatoes, thinly sliced
• 1 tbsp butter
• 5 tbsp olive oil, plus a tad more to grease the pan

Preheat oven to 450 degrees fahrenheit. Place peppers and eggplant on baking sheet and roast, turning them so they char evenly on all 4 sides, about 45 minutes.

While veggies are roasting, slice and caramelize the onions. In a cast iron skillet, melt 1 tbsp butter in 1 tbsp olive oil over moderately high heat. Add sliced onions, turn down the heat to medium and saute, stirring frequently, until onions are caramelized, about 10-15 minutes. Cool.

Remove roasted vegetables to a brown paper bag to cool about 15 minutes.

While the roasted veggies are cooling in the bag, make the flatbread dough. Sift flour, baking powder and salt into a bowl. Make a well in the center, and add olive oil and egg yolk. Gradually add water, mixing into the flour with a wooden spoon. Turn dough out onto a lightly floured surface and knead for about a minute until soft, smooth and elastic. Form into a ball and place into a large lightly oiled bowl. Cover with a kitchen towel and leave in a warm place for 30 minutes until dough puffs slightly.

Peel cooled roasted veggies, discarding the stems, seeds and skins. Slice into thin strips, then toss gently with onions, garlic and olives. Season generously with salt and pepper. Set aside.

On a lightly floured surface, roll out dough to fit a lightly oiled 12 by 9 inch baking pan.  Press dough into pan and trim edges if need be.

Cover the base of the dough with the tomato slices. Brush with 2 tbsp olive oil. Arrange the veggies evenly over the tomato slices and drizzle with remaining oil. Bake until edges are starting to brown, about 25 minutes. Remove from oven, let cool slightly, slice into squares and serve warm.

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Coca Recapte around the web

• Elizabet Figueras calles it a leftover foccacia and makes hers with veggies and salt cod
• Mercado Calibajio has gorgeous how-to pics of a recapte in the making
• Gourmet Traveler has a nice recipe from MoVida Rustica: Spanish Traditions and Recipes by Frank Camorra and Richard Cornish
• The Good Food Room turns the coca into a sandwich