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Coca de tomaca
Coca de tomaca i pebrera: Alicante's thin flatbread topped with slow-roasted tomato and red pepper
On the night of Sant Joan in late June, Alicante's beaches fill with people eating cocas while the bonfires burn, and coca de tomaca is the plainest and best loved: a thin, olive-oil dough baked under a layer of tomato, red pepper and onion that roasts down to something sweet and jammy. Bakeries in towns like Alcoy and Elche sell it by the slab all year round, and it is just as good cold the next day at a picnic. Many versions add tinned tuna or sardines; this one keeps it vegetable-only, so it is vegan. A common mistake is piling the vegetables on raw and wet, which leaves the base soggy; salt and drain the tomato first. Chef's tip: bake on the lowest shelf so the base crisps before the topping colours.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the dough
For the topping
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What you'll need
Spices & pantry
Fresh ingredients (2)
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Method
0/7 doneStep 1: Mix 14 oz plain flour, ⅛ oz fast-action dried yeast and ¼ oz salt in a bowl. Add 1 cup lukewarm water and 2 ½ tbsp extra virgin olive oil and knead for 8 minutes into a smooth, soft dough. Cover and leave until doubled, about 1 hour.
60 minStep 2: Meanwhile toss 4 ripe tomatoes with 1 tsp salt in a sieve and leave to drain for 20 minutes. Discard the juice (or drink it).
20 minStep 3: Heat the oven to 425°F (400°F fan). Oil a large baking tray, about 40 x 30 cm.
Step 4: Press and stretch the dough over the tray with oiled fingers until it is about 4 mm thick and reaches the corners; if it springs back, rest it 5 minutes and try again.
Step 5: Mix the drained tomato, 2 red peppers, 1 onion, ½ tsp sweet smoked paprika and half the 2 tbsp extra virgin olive oil. Spread evenly over the dough right to the edges and drizzle over the rest of the 2 tbsp extra virgin olive oil. Scatter the pine nuts on, if using.
Step 6: Bake on the lowest shelf for 30 to 35 minutes, until the edges and underside are crisp and golden and the pepper and onion are soft and starting to char at the tips.
33 minStep 7: Cool for at least 10 minutes on the tray, then cut into squares. Serve warm or at room temperature.
Nutrition per serving
- Calories
- 370 kcal
- Protein
- 8 g
- Carbs
- 53 g
- Fat
- 14 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does coca de tomaca take?
- About 65 minutes in total: 30 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
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