Coca Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C) with sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

Mix dough

In a large mixing bowl, combine the flour and salt. Make a well in the center, pour in the foamy yeast mixture and 2 tablespoons olive oil. Mix with a wooden spoon or your hand until a rough dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is too sticky, sprinkle up to 2 more tablespoons flour. If too dry, add up to 1 tablespoon water.

First rise

Lightly oil a clean bowl with the remaining 1 tablespoon olive oil. Place the dough in the bowl, turn to coat, cover with plastic wrap or a damp towel. Let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Shape

After the dough has doubled, punch it down gently and divide into two equal portions for two medium cocas (or keep whole for one large). On an oiled baking sheet or parchment-lined baking tray, use your fingers to stretch each portion into an oval or rectangular shape about 1/4-inch (6 mm) thick. If the dough resists, let it rest 10 minutes then continue stretching.

Brush

Lightly brush the dough surface with the optional milk (or a little olive oil) to help toppings adhere and promote browning.

Caramelize onions

While the dough rises, heat 2 tablespoons olive oil in a wide skillet over medium-low heat. Add the thinly sliced onions and 1 teaspoon salt. Cook slowly, stirring occasionally, for 20–30 minutes until soft and richly golden. Add 1 teaspoon sugar about halfway through to aid caramelization. Remove from heat and let cool slightly.

Assemble toppings

Preheat oven to 475°F (245°C) with a rack in the upper third of the oven. Spread an even layer of the caramelized onions over each stretched dough. Arrange anchovy fillets spaced across the surface in lines or clusters (3 anchovies per coca if making two). Distribute roasted red bell pepper strips evenly. Finish with a light grinding of black pepper.

Bake

Bake in the preheated oven for 12–15 minutes (for medium cocas) or 15–20 minutes (for one large coca) until the crust is golden and crisp at the edges and toppings are bubbling slightly.

Finish

Remove from oven. Immediately drizzle with 1 tablespoon extra-virgin olive oil and sprinkle the coarse salt if using. Scatter chopped parsley over the hot coca. Let rest 3–5 minutes, then slice and serve warm or at room temperature.

Serve cocas as an appetizer, snack, or light meal. Leftovers keep in an airtight container in the refrigerator for up to 2 days; reheat in a 400°F (200°C) oven for 6–8 minutes to crisp the crust.