Red pepper coca
Tipo de receta: Flatbread
Cocina: Spanish
Raciones: 12
Savory coca, a sort of pizza, with roasted pepper filling
  • 5 large red peppers
  • 500g strong flour
  • 60g water
  • 5g dry bakers yeast or 15g fresh yeast
  • 90g orange juice
  • 1 medium egg
  • 1 tsp salt
  • 50g pork lard
  • 120g extra virgin olive oil
  • Extra lard for the tray
  • Extra oil for brushing the peppers
Red pepper filling
  1. First you have to roast the peppers. Lay them on a cookie sheet with the oven preheated to 180 degrees, and roast from ½ to ¾ hour, until the skin is browned and loose.
  2. Transfer the peppers to a pan, cover and let cool. Do not forget to cover them, as it is essential for the skin to get loose and peel them properly.
  3. Peel, break them into strips and set aside on a colander. The liquid should be drained thoroughly, so that later it doesn't "flood" the dough.
Coca dough
  1. Prepare a biga the night before, to give the dough a bit deeper flavor, with 100g of flour, 60g of water and 2 pinches of dried yeast (5g fresh yeast). Mix and leave in a covered container to ferment overnight.
  2. The next day, mix the biga with the rest of the ingredients except the oil and lard. The dough will be quite dry, and when it coheres, add the fats (soften the lard in the microwave first) and keep kneading until all is well absorbed. The color you see in the photo on the final dough is real, yellow because of the oil I used, which was a great arbequina.
  3. Make the dough into a ball, put in a bowl, cover and let it proof. There's no need to oil the bowl or the counter, as this dough is very oily and does not stick.
  4. When it has doubled in volume, tip it on the counter and deflate it with a rolling pin. Roll the dough to the baking tray size. Smear the tray with lard and place the dough on it, pressing with your fingers to stretch it and leaving a rim a little thicker than the rest.
  5. Lay the pepper strips on the dough, slightly overlapped, because the baking makes the vegetables shrink. Don't overdo the filling though, because too much of it will render the middle of the coca soggy and uncooked. Generously salt the peppers, because they're very sweet.
  6. Put it in the oven preheated to 220ºC (air assisted) or 240°C (not air assisted) and bake about 20 minutes. Be careful to not burn the pepper, as it tends to burn at the edges because of its high sugar content.
  7. When baked through, remove it from the oven and brush the peppers with some olive oil *.
* Brushing the peppers with oil doesn't only give the coca a beautiful shine, but it also prevents the peppers from drying.
Recipe by Recetas caseras con fotos paso a paso de Miriam García at