Daily Archives: Wednesday, 16 May 2018

I’m Running Wild : Red Pepper Coques (BBB May 2018)

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BBB May 2018summary: recipe for Red Pepper Coques; ice water and instant yeast?? I don’t think so…; solving the dilemma with wild yeast; making substitutions – as usual; information about Bread Baking Babes;

Bread Baking Babes (BBB): Red Pepper Coques

Red Pepper Coques (BBB)

The snow has gone at last; the forsythia is just at the end of its blooming; the garden is greening – just in time for making May’s BBB bread on the barbecue! Karen K (Karen’s Kitchen Stories) chose a recipe for Red Pepper Coques. Or, if you’re making just one, a red pepper coca.

Coca is a type of pastry from Catalonia. The salty version of the coca looks very similar to a pizza, except that it is rectangular instead of round and is seldom prepared using cheese.
There are four main types of coca: the savory coca, the sweet coca, the closed coca, and the open coca. The sweet cocas are prepared with dough that has, among other ingredients, eggs and sugar. But if the coca is savory, yeast and salt will be added to the dough. […]
Some of the most popular coques in Catalonia are the coca de xulla, prepared with bacon and other varieties of meat, coca de San Joan, and coca de recapte, a savory coca prepared with a variety of vegetables and sometimes fish.
– Paula, Sh Barcelona | Catalan recipes: Coca de recapte
When I lived in Catalunya, one of my favorite things to buy in a few local bakeries was a slice of coca. It’s kind of a Spanish pizza or flatbread, but with some key differences – while toppings vary, most have no sauce and no cheese.
– Caroline, Caroline’s Cooking: Catalan Coca (Spanish Pizza)
Coca is more or less the Catalan pizza […] The word itself derives, it seems, from the Latin coquere, cooking, and is used not only in Catalonia but also in the old Occitan language of the neighboring Toulouse and its surroundings. […] Savory cocas differ from pizzas not only in their usual shape, but in that they hardly ever carry cheese and herbs as a garnish, plus it is traditional to serve them at room temperature. I
– Coleman Andrews, Catalan Cuisine, p.___
A Catalan specialty, coca mallorquina […] has a tart-like, crumbly, olive oil-rich dough that’s topped with roasted vegetables and peppers, and then baked in a wood oven before it’s eaten at room temperature; on Mallorca, coca can be found everywhere, from the homes of sharecropping families to bakeries.
– Amanda Arnold, SAVEUR magazine No.??, This is a Love Story Between a Man and a Red Pepper Tart
Coca de recapte is a direct relative of savory flatbreads developed by Greeks, Romans and Arabs, which also gave rise to Italian pizza, French pissaladière, Turkish pide and Armenian lahmacun, among others. It’s difficult to trace the exact origins of coca de recapte, but they are probably linked to the arrival of the Romans to the eastern part of the Iberian Peninsula, followed by the Arabs. In fact, many round coques (also called roscos or tortells) are connected with pre-Christian sun cults, as well as with some Roman religious celebrations, such as Saturnalia. […]
In Catalonia, the most traditional coca de recapte is made with escalivada, a preparation of roasted eggplant, red peppers and onions, sometimes also topped with sardine fillets, fresh or tinned, or butifarra and onion or spinach and pine nuts.
– Paula Mourenze, Culinary Backstreets, Barcelona | Coca de Recapte: Flat Food

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