Coca with courgette - Coca de calabacin

Recipe by Neil Morris - 20 February 2012


Region: Catalunya

Preparation: 20 minutes (plus 1 hour for bread to stand)

Cooking time: 15-18 minutes

Oven temp: 220ºc (425ºf)

Difficulty: easy to medium

Serves: 2


The coca is a pizza-style dish that is popular in Catalonia, Valencia and the Balearics. It is a highly versatile recipe which can be served as a sweet or savoury snack and the dough ingredients vary according to the recipe. Here we have a delicious Coca with courgette that is typical of the vegetarian versions available in Catalonia.

Shopping list

  • 150g strong flour (harina de fuerza)
  • 1/2 sachet of easy yeast (levadura instantánea)
  • 1 teaspoon salt (sal)
  • 1/2 teaspoon sugar (azúcar)
  • 2 tablespoon olive oil (dos cucharadas de aceite de oliva)
  • 1 clove garlic (un diente de ajo)
  • sprig of rosemary (ramita de romero)
  • 1 courgette (calabacín)
  • 1 small onion (cebollo)
  • 8 cherry tomatoes (tomates cherry)
  • 10 black olives (aceitunas negras)
  • 1 tablespoon pine nuts (piñones)
  • polenta (polenta)
  • freshly ground black pepper (pimienta recién molida negro)


First make the bread dough by warming your flour in an oven for 5 minutes and then mixing in a large bowl with the yeast, salt and sugar.

Make a well in the middle and add 125 ml of warm water and a tablespoon of olive oil and mix together with a wooden spoon until it begins to form a dough. Push the mixture against the sides of the bowl until it leaves the bowl almost clean. If it feels too wet or dry, then add a small amount of flour or water accordingly. Once it comes together, use your hands to continue working it in the bowl.

You should be left with a ball of dough that you can handle without it being sticky.

Transfer to a floured surface and continue to knead the dough for about 5 minutes until it feels smooth and elastic. Now, put the dough into a lightly-oiled bowl and cover with cling film; leave for an hour or more until it has doubled in size.

Next crush the clove of garlic and a few chopped rosemary leaves in a pestle and mortar with one tablespoon of olive oil. Cut the Cherry tomatoes into quarters and mix in a bowl with the finely sliced onion, the pine nuts and the garlic/oil mixture. Season well, taste and then leave this to stand while the bread rises.

Pre-heat the oven.

Sprinkle some polenta on a baking sheet and when the bread is ready, roll it out to the size of the baking sheet using a floured rolling pin. Carefully transfer the bread to the baking sheet and cover with thin slices of courgette and then spoon the tomato mixture evenly over the top.

Bake the Coca with Courgette near the top of the oven for 10 minutes and then scatter some olives on top and return to the oven for about 7 minutes or until golden.

Serve as a main course with a salad for two people or cut into small slices and serve as a tapas dish.

Enjoy this Coca with courgette with a young, light to medium-bodied red wine with plenty of fruit but not too much oak.

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