How to Make Coca de Llavaneres: A Taste of Catalan Coast

Coca de Llavaneres, a savory pastry hailing from the coastal town of Llavaneres in Catalonia, Spain, is a true testament to the region’s vibrant culinary heritage. Imagine biting into a crisp, airy dough topped with a medley of sweet caramelized onions, salty anchovies, and vibrant red peppers. This delightful contrast of flavors and textures is sure to tantalize your taste buds and transport you straight to the sunny shores of the Mediterranean.

Ingredients

For the dough:

• 300g all-purpose flour, plus extra for dusting
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 packet (7g) active dry yeast
• 180ml warm water
• 50ml olive oil, plus extra for greasing

For the topping:

• 2 large onions, thinly sliced
• 1 red bell pepper, thinly sliced
• 100g anchovy fillets, drained
• 4 tablespoons olive oil
• 1 tablespoon sugar
• Salt and black pepper to taste

Equipment

• Large mixing bowl
• Rolling pin
• Baking sheet
• Small saucepan

Instructions

Making the Dough

1. In a large mixing bowl, combine the flour, salt, sugar, and yeast.
2. Gradually add the warm water to the dry ingredients, mixing until a shaggy dough forms.
3. Add the olive oil and continue to knead for 5-7 minutes until the dough becomes smooth and elastic. If the dough is too sticky, add a tablespoon of flour at a time until it becomes manageable.
4. Form the dough into a ball, place it in a lightly greased bowl, and cover it with a clean kitchen towel. Let it rise in a warm place for about an hour or until doubled in size.

Preparing the Topping

While the dough is rising, prepare the topping:

1. Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the sliced onions and cook for 15-20 minutes, stirring occasionally, until they turn soft and golden brown.
2. Add the sugar to the onions and continue to cook for another 5 minutes, stirring constantly, until the onions caramelize. Season with salt and pepper to taste.
3. In a separate pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the sliced red bell pepper and cook for 5-7 minutes until it softens slightly. Season with salt and pepper to taste.

Assembling and Baking the Coca

1. Preheat your oven to 200°C (400°F). Lightly grease a baking sheet with olive oil.
2. Punch down the risen dough to release the air. Transfer it to a lightly floured surface and roll it out into a rectangular shape, about 1/2 cm thick.
3. Carefully transfer the rolled-out dough to the prepared baking sheet.
4. Spread the caramelized onions evenly over the dough, leaving a small border around the edges.
5. Arrange the cooked red bell pepper slices on top of the onions.
6. Distribute the anchovy fillets evenly across the coca.
7. Bake for 20-25 minutes, or until the crust turns golden brown and the topping is bubbly.

Coca de Llavaneres fresh out of the oven

Tips and Variations

• Dough Consistency: The dough should be soft and slightly sticky. If it feels too wet, add flour one tablespoon at a time. If it’s too dry, add a teaspoon of water at a time until you reach the desired consistency.
• Onion Caramelization: Patience is key when caramelizing onions. Low and slow cooking will yield the best flavor and texture. Don’t rush the process.
• Anchovy Alternatives: If you’re not a fan of anchovies, you can substitute them with other salty ingredients like olives, capers, or even crumbled feta cheese.
• Serving Suggestions: Coca de Llavaneres can be enjoyed warm or at room temperature. It’s delicious on its own as a snack or appetizer, or served alongside a fresh salad for a light meal.

FAQs

Can I make the dough in advance?

Yes, you can make the dough ahead of time. After kneading, wrap it tightly in plastic wrap and store it in the refrigerator for up to 24 hours. Allow it to come to room temperature before rolling and baking.

What can I substitute for all-purpose flour?

While all-purpose flour works best, you can experiment with bread flour for a chewier crust. If using gluten-free flour, make sure to use a blend specifically designed for baking.

How long can I store leftover coca?

Store leftover coca in an airtight container at room temperature for up to 2 days. It’s best enjoyed fresh, but you can reheat it gently in the oven if desired.

Close-up of a coca de llavaneres slice

Conclusion

Coca de Llavaneres is more than just a delicious pastry; it’s a taste of Catalan culture and tradition. With its simple ingredients and straightforward instructions, this recipe makes it easy for you to recreate this culinary masterpiece in your own kitchen. So why not gather your loved ones, put on your apron, and embark on a flavorful journey to the heart of Catalan cuisine?