Savory baking

Coca de Recapte

A thin Catalan yeast flatbread topped with bands of roasted pepper, eggplant, and onion and finished with salty anchovies.

What you’ll need

• All purpose flour: 500 g
• Warm water: 250 ml
• Dry yeast: 6 g
• Olive oil for dough: 60 ml
• Salt: 9 g
• Red bell peppers: 500 g
• Eggplant: 500 g
• Yellow onions: 350 g
• Anchovy fillets: 120 g
• Olive oil for topping: 40 ml
• Sugar: 8 g

How to make it

1. Roast the peppers, eggplant, and onions whole at 220°C/425°F until soft and blistered: 35-45 minutes for peppers and eggplant and about 50 minutes for onions.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.