Coca de Recapte (Catalan Savoury Flatbread)

Dough

• 300 g Plain flour
• 7 g Instant yeast
• 6 g Fine sea salt
• 180 ml Water, lukewarm
• 45 ml Extra virgin olive oil

Topping

• 2 medium Yellow onion
• 2 large Red pepper
• 30 ml Extra virgin olive oil
• 2 g Fine sea salt
• 10 pieces Anchovy fillets

1. In a mixing bowl, stir together the flour, instant yeast and salt. Add the lukewarm water and olive oil, then mix to a shaggy dough and knead for 8 to 10 minutes until smooth and elastic. Cover and leave to rise until doubled in size.
2. Meanwhile, heat the oven to 220°C (430°F). Slice the onions and peppers into thin strips. Heat the olive oil in a frying pan over medium heat, add the onions with a pinch of salt, and cook for 10 minutes until soft and starting to turn golden.
3. Add the peppers to the pan with the remaining salt and cook for 10 to 15 minutes, stirring often, until the peppers are tender and the mixture is sweet and jammy. If it starts to catch, add a splash of water and scrape up the browned bits. Take off the heat and let it cool slightly.
4. Tip the risen dough onto a lightly floured surface and roll it into a rough rectangle about 5 mm thick. Transfer to a baking tray and press out again if it shrinks back. Spread the onion and pepper mixture evenly over the dough, leaving a small border.
5. Lay the anchovy fillets over the top. Bake for 15 to 18 minutes until the edges are crisp and deeply golden and the base is cooked through. Rest for 5 minutes before slicing and serving warm or at room temperature.

Made this recipe? Rate it — a comment is optional.