The Spanish Coca without yeast, easy focaccia and pizza is a recipe that will surprise you: a flat focaccia similar to our pizza tongue, but without cheese or ham, mainly topped with vegetables. Throughout Spain, there are a thousand variations, each with its special touch. My version is inspired by the coca de recapte, with zucchini, anchovies, and Taggiasca olives instead of onions, for a tasty and original result.
This recipe is quick and simple to prepare, allowing for creativity and is perfect as an appetizing appetizer or healthy snack. I prepared it with the Bimby TM31 for convenience, but simply a bowl and a pastry board are enough! At the end of the article, you can also discover the sweet gluten-free version made by my colleague Selene, for those who want to try all the versions of the Spanish coca.
If you want to try other yeast-free recipes, check out these links.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 2 Pieces
- Cooking methods: Oven, Stove
- Cuisine: Spanish
- Seasonality: Summer, Autumn, Autumn, Winter and Spring
Ingredients for the Spanish Coca without Yeast
Unlike pizza, the Spanish coca contains no ham or cheese: it’s mainly topped with fresh vegetables, making it a light and versatile dish. The version I propose is inspired by the coca de recapte, which in Catalan means “recovery”, because traditionally it was topped with what was available.
For the dough, I chose Type 1 flour from Molino Colombo, which gives a more rustic and fragrant flavor, but even simple Type 0 flour is fine if you prefer a more neutral and soft result.
- 2 1/2 cups type 1 flour
- 2/3 cups water
- 1/4 cups extra virgin olive oil
- 1 tsp salt
- 12 oz zucchini
- 1/4 cups Taggiasca olives
- 8 fillets anchovies in oil
- 2 tbsps extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Food Processor
- 1 Bowl
- 1 Pastry Board
- 1 Dough Scraper
- 1 Rolling Pin
- 1 Mandoline
- 1 Pan
- 1 Baking Sheet
- 1 Parchment Paper
Steps
In the Bimby (or in the bowl) pour the chosen sifted flour to make this very easy recipe.
Add half of the water and start the Bimby in kneading mode.
Once the flour has absorbed the water, insert the remaining water through the dedicated hole in the lid with the Bimby functioning, knead for 3/4 minutes to create a compact mass.
With the Bimby functioning, add the oil in two or three times, waiting for the dough to absorb it before pouring more.
Once all the oil is absorbed, add the salt and work until obtaining an elastic and bonded dough.
Transfer the dough to the pastry board sprinkled with a bit of semolina and work it gently with slap and fold folds, until it becomes elastic and non-sticky.
Pirl the dough of the Spanish coca without yeast and let it rest covered. I simply covered it with a bowl, but it can also be wrapped in plastic. The rest should last about half an hour.
While the dough is resting, prepare the topping. Cut the zucchini into julienne or slices, depending on preference. I made them into slices with the mandoline, to have them all uniform.
Pour about 1 tbsp of oil in a pan and add the zucchini. Turn on the stove to moderate heat under the pan.
Season the zucchini with salt and pepper. I added some garlic powder and a mix of spices for vegetables which are optional. Cover with a lid and cook for about ten minutes.
As soon as the zucchini are wilted, raise the heat and add the Taggiasca olives, stirring gently to flavor all the vegetables evenly. This step ensures that the topping is perfect for the Spanish coca without yeast, enhancing the taste of the zucchini and olives. Once the zucchini are well browned, transfer them to a plate to cool.
While the zucchini cool, take the dough of the Spanish coca without yeast, now soft and elastic, and divide it into two parts with a dough scraper, ready to be rolled and filled.
Sprinkle the two parts of the dough with a bit of semolina and start shaping the Spanish coca without yeast with your hands, slightly elongating each piece to give the desired shape.
The typical shape of the Spanish coca without yeast resembles our pizza tongues. With a rolling pin, roll out the two strips of dough, trying to keep them elongated. Slightly raise the edges with your fingers and close the ends, to obtain a sort of elongated boat, ready to accommodate the topping.
Divide the filling into two parts and distribute it over the two strips of dough, leaving a small free edge. Lay 4 anchovy fillets on each Spanish coca and drizzle with the remaining oil. Since anchovies are present, I did not add salt, but you can do so if desired.
During the topping process, turn on the oven to 350°F in static mode and wait for it to reach the temperature. When ready, bake the Spanish coca without yeast placing the tray in the middle of the oven for about 20 minutes. After this time, raise the temperature to 390°F and move the baking sheet closer to the top of the oven, allowing it to cook for another 10 minutes or until achieving a light golden color of the dough. At this point, the Spanish coca without yeast are ready: remove from the oven and serve immediately!
If you like sweet versions, the Spanish coca also exists in this version. Usually, it is filled with honey, pine nuts, or other nuts. My colleague Selene from ViaggiandoMangiando80 made a gluten-free version, and to see the complete process, just click HERE. As with the savory coca, you can get creative with nuts, jams, or creams, following the same basic process. Hers is precisely the traditional one with honey and pine nuts, but made with rice and carob flour.
Storage and Tips
The Spanish coca without yeast keeps well for 1-2 days at room temperature, covered or in an airtight container. If you prefer, you can slightly warm it before serving to restore its fragrance.
This recipe lends itself to many variations, following the spirit of the coca de recapte: you can change the vegetables depending on the season or what you have at home, adding for example peppers, eggplants, or onions.
If you try your version or have doubts about the process, write to me on Instagram: you can find my profile HERE, and I will be happy to see your coca or answer questions.
FAQ (Frequently Asked Questions)
What is Spanish Coca?
The Spanish coca is a flat focaccia typical of Spain, similar to our pizza tongues, which can be topped with various kinds of vegetables or sweet versions like honey and pine nuts.
Can you make Spanish Coca without yeast?
Yes, the yeast-free version remains light and easy to prepare. The dough may be slightly more compact, but baking makes it soft and tasty.
Can I use any type of flour for Spanish Coca?
For a more rustic flavor, you can use type 1 flour, while type 0 flour gives a softer and more neutral result. For the sweet gluten-free version, naturally gluten-free flours can be used.
What toppings can I put on Spanish Coca?
Any seasonal vegetables you want! You can use peppers, onions, carrots, or any other vegetable. In the spirit of coca de recapte, all the vegetables left in the fridge are just fine!
Is there a sweet version of Spanish Coca?
It is stored in an airtight container at room temperature for 1–2 days. To keep it soft, it’s advisable to slightly warm it before serving.
What is the difference between Spanish Coca and Pizza?
The main difference between Spanish Coca and pizza is in the topping: the coca is generally topped with vegetables and, in some variants, with anchovies, but does not include dairy or cold cuts. Pizza, on the other hand, almost always uses cheese and may include cold cuts. Also, the texture is different: the coca is a lower and more rustic focaccia, often thought of as a simple, recovery dish.
How to store Spanish Coca?
It is stored in an airtight container at room temperature for 1–2 days. To keep it soft, it’s advisable to slightly warm it before serving.
