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Following the success of the previous savory coca, we present a new variation made with vibrant red peppers. This Coca de Pebres can be enjoyed as an appetiser or tasty snack throughout the day.
Served chilled, it will keep for a couple of days when refrigerated.
Preparation time: 60 minutes
Serves: 8
Ingredients
- 2 cups of hot water
- 1 cup of oil
- 5-10gr of fresh yeast
- flour (as much as required)
- 4 garlic cloves
- 4 red peppers
Preparation
First, let’s prepare the base:
- In a bowl, dissolve the yeast in the hot water, then stir in the oil.
- Gradually add the flour while mixing constantly until a dough forms.
- Grease a baking tray and press the dough into it, spreading it out evenly.
Next, we’ll make the toppings:
- Boil the red peppers for 20 minutes, then slice them into strips.
- In a bowl, toss the sliced peppers with minced garlic, a drizzle of oil, salt and black pepper.
- Spread the pepper mixture evenly over the dough base.
- Bake in a preheated oven at 200°C (392°F) for 30-40 minutes, using both top and bottom heat.
Once baked, allow to cool slightly before slicing into portions as large or small as desired, making it perfect for any occasion.
Bon profit!
Mark Kaye is a travel writer and content creator living in Majorca, Spain. Originally from the UK, Mark moved to the island and quickly fell in love with Majorcan culture, food, and scenic landscapes. When he’s not busy writing detailed guides about Majorca’s top tourist attractions and hidden local gems, you can find him out exploring coastal trails or wandering the streets of Palma’s Old Town in search of his next great restaurant discovery.
Great recipes, 👍⭐️ used to make coca and tumbet often, would like a recipe for pasta for empanadas and recipe for cocaroy also empanada de carne, y empanada de guisantes
Many thanks
Gabriela