Coca is the Mediterranean flatbread that can take a thousand toppings, and this one with anchovies and sun-dried tomatoes is one of the tastiest: crispy dough, sautéed onion, sun-dried tomatoes, pine nuts, and Cantabrian anchovies on top. Sweet, salty, and crispy all at once, it's a show-stopping appetizer to share that evokes the Levant and grandma's cooking in every bite.
Coca is the Catalan version of pizza: thin, crispy dough with Mediterranean toppings. During the Sant Joan festivities (June 23), bakeries in Catalonia fill up with "coca de recapte" (coca with various toppings) with bell pepper, eggplant, and onion. This version adds Cantabrian anchovies and sun-dried tomatoes in oil, creating a sophisticated savory coca that is cut into rectangles and served with cava. It's the perfect appetizer to share: it's placed in the center of the table and everyone cuts their own portion.
Ingredients
- 1 sheet of coca dough (or thin pizza dough) (we use Cantabrian Anchovies "0" Gourmet Selection)
- 12 Cantabrian anchovy fillets
- 8 sun-dried tomatoes in oil, cut into strips
- 30 g pine nuts
- 1 large onion, julienned and sautéed
- Olive oil, oregano
Step-by-step preparation
- Preheat oven to 220 C. Spread the dough on a baking sheet with parchment paper. Prick it with a fork.
- Spread the sautéed onion over the dough. Add the sun-dried tomato strips and pine nuts. Drizzle with olive oil.
- Bake for 15 minutes, until the dough is golden and crispy.
- Remove from the oven and immediately place the anchovy fillets on top, distributing them diagonally. Sprinkle with oregano. Cut into rectangles and serve warm.
The house tip
I repeat once more because it's important: anchovies are added after baking. Always. On coca, on pizza, in any baked preparation. The residual heat from the freshly baked bread is enough to warm them slightly without damaging them. If you bake them, you lose €38.90 worth of anchovies and are left with salty rubber strips.
Buy it at BacalaloCantabrian Anchovies "0" Gourmet Selection€38.90 · Refrigerated delivery in 24-48h →Discover our entire collection of Cantabrian Anchovies →
Frequently Asked Questions
Homemade or store-bought coca dough?
A quality coca dough or puff pastry/pizza dough works very well. The homemade, thin, and crispy one is the authentic option.
Do the anchovies go in the oven?
It's best to place them after taking the coca out of the oven, so they don't dry out and maintain their texture.
Can I prepare it in advance?
Yes, bake the base with the onion and tomato, and top with the anchovies just before serving.
