Catalan Coca Recipe

The Catalan coca recipe is an essential part of Spanish cuisine. Typical of Catalonia, it is one of the most prepared recipes also in the east. Coca is physically reminiscent of the Italian pizza. The recipe can vary, as there are different types: sweet or salty.

For example, one of the best known is the coca of Saint John, a sweet coca mostly eaten during the summer solstice. It can be prepared in different ways: candied with marzipan, cream and decorated with cracklings, pine nuts or candied fruit.

Salted ones are also very popular. The recapte coca has its origin in the use of products that were in the pantry. It is a dough with escalivada (onion, tomato, roasted aubergines and peppers), sardines, herrings or Catalan sausage (butifarra).

The recipe for Catalan coca is perfect for eating at parties, as it is easy to eat with your hands and standing up. Throughout history it has been transformed into an endless number of recipes: olive coca, artichoke coca, onion coca, cabello de ángel coca, hazelnut coca… Today we introduce you to two of its most typical variants.

Saint John Coca with Cream

coca recipe
  • Dough: bread flour (500 g), fresh yeast (30 g), milk (120 ml), sugar (80 g), eggs (3), butter (at room temperature, 85 g), salt
  • Pastry cream: vanilla (1 pod), egg (4 yolks), cornstarch (40 g), sugar (125 g), milk (half a litre)
  • Decoration: pine nuts (50 g)
  1. This Catalan coca recipe is not only eaten on St. John’s Eve, but you can get it in bakeries in Catalonia all year round. To prepare it at home, the first step is to make the pastry cream. In a saucepan pour the milk and the vanilla without seeds until it reaches boiling point. Set aside.
  2. With the help of a whisk, add the cornstarch, the egg yolks and the sugar in a bowl until the mixture is well blended.
  3. Pour the milk slowly, stirring it throughout the process. Put the cream on the fire to thicken it and let it cool down.
  4. When you have the pastry cream, continue with the recipe for sweet Catalan coca. In a bowl put all the ingredients of the dough except the butter and knead.
  5. After resting for at least 15 minutes, add the butter and knead again. Let it rest again, this time until its volume increases.
  6. Put the dough on the counter and knead again. Stretch with the help of a rolling pin until it has a rectangular shape. Place on a baking tray on baking paper and decorate as shown in the picture. It is best to use a pastry bag. You can also decorate it with candied fruits.
  7. Put the Saint John Coca in the oven preheated to 190ºC for half an hour, checking that it is well done.

Recapte Coca with Butifarra (Catalan sausage)

coca recipe
  • Dough: water (200 ml), olive oil (70 ml), wheat flour (500 g), fresh yeast (30 g), salt
  • Escalivada: aubergine (1), onion (1), red pepper (1)
  • On the coca: small sardines or butifarra
  1. The first thing will be to prepare the dough for our 4 recapte cocas. Start by pouring the warm water together with the yeast into a bowl until it melts.
  2. Mix with the rest of the ingredients of the dough except the oil. The dough should rest for at least 3 hours to increase its size.
  3. After this knead the dough and add the olive oil. Mix all the ingredients together again. Let it rest for at least 20 minutes.
  4. It is time to prepare the escalivada. Clean the aubergine and pepper and peel the onion. Put them in an oven dish with oil and bake them for 45 minutes. In order to cook them on both sides, halfway through the time, turn the vegetables over. When they are cold, peel them and cut them into strips.
  5. With the oven preheated to 180ºC, divide the dough into four parts and shape it into a rectangle. Place the escalivada on the dough together with the butifarra in pieces, although you can also decorate it with sardines.
  6. Bake in the oven for at least 20 minutes, until the dough is cooked on the outside and inside. A simple Catalan coca recipe that you can prepare only with the escalivada and it will be just as delicious.

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