Coca Recipe

Activate yeast

In a small bowl combine warm water (about 105–110°F / 40–43°C), sugar and instant yeast. Stir and let sit 5–7 minutes until foamy.

In a large bowl whisk together the flour and salt. Make a well in the center.

Add the foamy yeast mixture and 2 tablespoons olive oil to the flour. Mix with a wooden spoon or your hand until a shaggy dough forms. If very dry, add up to 2 tablespoons additional warm water, 1 tablespoon at a time.

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, mix and knead in a stand mixer with a dough hook on medium-low for 5 minutes.

Lightly oil a bowl with the remaining 1 tablespoon olive oil, place the dough inside, cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 1 to 1.5 hours.

While the dough rises, prepare the toppings. If you don't have pre-roasted peppers: char the red bell pepper over a gas flame or under a broiler until blackened, place in a bowl covered with plastic to steam for 10 minutes, then peel, core and slice into strips.

Heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add the thinly sliced onions, a pinch of salt and the optional 1 teaspoon sugar. Cook slowly, stirring occasionally, until softened and deep golden brown, about 25–30 minutes. If onions begin to stick, add a tablespoon of water to deglaze.

When onions are nearly done, stir in 1 teaspoon sherry or red wine vinegar and the 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook another minute, then remove from heat and set aside to cool slightly.

Preheat the oven to 475°F (245°C). If you have a pizza stone, place it in the oven while preheating. Otherwise, use a rimmed baking sheet, lightly oiled or lined with parchment.

Punch down the risen dough and turn it onto a lightly floured surface. Divide into two equal pieces for two medium cocus (each about 10–12 inches) or keep whole for one large coca. Let rest 10 minutes.

Working one piece at a time, stretch or roll the dough into an oval or rectangle about 10–12 x 6–8 inches and roughly 1/4 inch thick. Transfer to the prepared baking sheet or a pizza peel dusted with semolina or flour if using a stone.

Brush the surface of the dough lightly with about 1 tablespoon olive oil. Distribute the caramelized onions evenly over the dough, leaving a small border. Arrange the roasted red pepper strips over the onions. If using, place halved anchovy fillets and halved black olives in a decorative pattern across the top.

Bake in the preheated oven on the stone or baking sheet for 10–14 minutes, until the edges are golden and the base is cooked through. Rotate once halfway through baking for even color.

Remove from the oven and immediately brush with the remaining 1 tablespoon olive oil, sprinkle with coarse/flaky sea salt and a small crack of black pepper. Scatter chopped fresh parsley if using. Let rest 5 minutes before slicing.