Coca Recipe

Activate yeast

Stir the active dry yeast and 1 tsp sugar into 1/4 cup warm water (about 105–115°F / 40–46°C). Let sit 5–8 minutes until foamy.

In a large bowl, combine 3 cups all-purpose flour and 1 tsp fine sea salt. Make a well in the center.

Add the foamy yeast mixture, 1 cup room-temperature water, and 3 tbs olive oil to the flour. Mix with a wooden spoon until a shaggy dough forms.

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 tbs more flour; if too dry, wet hands and continue kneading.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm draft-free place for 60–75 minutes, until doubled in size.

Punch down dough gently and divide in two (for two medium cocas) or keep whole for one large. Let rest 10 minutes before shaping.

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat; otherwise prepare a rimmed baking sheet with parchment.

While dough rises, thinly slice the yellow onions into half-moons and place them in a skillet with 2 tbs olive oil over medium-low heat.

Cook onions slowly, stirring occasionally, for 20–25 minutes until soft and beginning to caramelize. Add 1/2 tsp sugar about halfway through to aid caramelization. Season with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and let cool slightly.

Drain anchovy fillets briefly on paper towel if very oily. If you prefer less intense flavor, rinse quickly and pat dry; otherwise use as-is.

If using pimiento or roasted red pepper strips, cut into thin strips and set aside for garnish.

On a lightly floured surface, stretch or roll each dough portion into an oblong or rectangular shape roughly 10x14 inches (for two portions) about 1/4-inch thick. Transfer to parchment-lined baking sheet or a peel if using a stone.

Brush the dough lightly with 1 tbs olive oil. Distribute the caramelized onions evenly over the surface, leaving a small border around the edges.

Lay anchovy fillets in a decorative pattern across the onions (about 4 fillets per coca if divided in two). Add pimiento strips if using.

Optional: For a slightly crisper crust, dock the dough lightly with a fork in places not covered by toppings.

Bake in the hot oven on the middle rack (or on the preheated stone) for 10–14 minutes, until crust is golden-brown at edges and toppings are bubbling.

Remove from oven and let cool 3–5 minutes on the sheet. Drizzle with remaining 1 tbs olive oil, sprinkle with flaky sea salt to taste, and scatter chopped parsley over the top. Slice into rectangles or wedges and serve warm or at room temperature.

Taste and adjust seasoning: add a final pinch of coarse sea salt if desired and more parsley for freshness.

Store leftovers wrapped in foil or airtight container at room temperature for up to 24 hours; refrigerate up to 3 days and reheat in a 350°F (175°C) oven for 6–8 minutes to restore crispness.