baking · dairy-free
Coca de recapte
Catalan thin-crust flatbread topped with roasted peppers, eggplant, onion and anchovies or sardines.
- Time
- 90min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven, Rimmed sheet pan.
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Method
-
1
Make the dough and rest 1 hour.
-
2
Roast eggplant and peppers whole until collapsed; peel and slice.
-
3
Stretch dough thin and oblong on an oiled sheet pan.
-
4
Cover with onions, eggplant and peppers; drizzle with oil.
-
5
Bake at 220°C (425°F) for 25 minutes; top with anchovies to serve.
