Coca is a traditional flatbread that originated in the South Western region of Spain. Typically it is found in Catalonia & the Baleric islands, where a great many Greek colonies were established, but it is popular in many other regions. Like focaccia, fougasse, and other regional breads, it has few toppings and most are locally sourced.
Most of the doughs require a long fermentation time, but here I’ve provided you with a quick dough with olive oil that can be made the same day.
Quick Olive Oil dough
400g bread flour
240g lukewarm water
60ml olive oil
22g dry yeast
1g salt
Try this recipe with a long fermentation dough like homemade focaccia dough.
The toppings
2 garden tomatoes
2 roasted bell peppers in oil (piquillo peppers traditional)
15g pine nuts
1 sprig of rosemary
For wine try : https://www.campoviejo.com
For piquillo peppers and other Spanish specialties try : https://www.tienda.com