Coca de Recapte with Roasted Red Pepper Purée

La storia di questo piatto

Born on the sun-scorched terraces of Catalonia, this flatbread carries centuries of fishermen and farmers in its crust — a quiet treaty between land and sea, sealed with the salty whisper of anchovies and the memory of open-air markets in Barcelona's Gothic Quarter.

Ingredienti

• 500 g Bread flour
• 300 ml Lukewarm water
• 10 g Fine salt
• 60 ml Extra virgin olive oil
• 7 g Dry yeast
• 3 pieces Red bell pepper
• 2 pieces Yellow bell pepper
• 6 fillets Salt-cured anchovies
• 2 cloves Garlic
• 15 ml Red wine vinegar
• 3 g Ground black pepper

Preparazione

1. Dissolve the yeast in a bowl with lukewarm water — the temperature should be hand-warm, never hotter, otherwise you'll kill the microorganisms that will leaven your dough. Once the yeast dissolves, pour everything onto the flour mixed with salt and begin kneading by hand, working to incorporate the flour from the bottom of the bowl. Knead for about ten minutes: you'll feel the dough transform under your palms, from lumpy and sticky to smooth and no longer clinging to your fingers. That's when you know it's ready.
2. Pour in the olive oil gradually, continuing to knead — at first the oil will seem to sit on the surface, but persist: after a few minutes it will be absorbed and the dough will become elastic and soft again. Work for another five minutes until the oil is completely incorporated and the dough has that silky consistency and doesn't stick. Now cover it with a clean cloth and let it rest in a warm corner of your kitchen: the ideal temperature is around 25-26 degrees Celsius. When the volume has doubled — gently poke with a finger and if the indent remains, it's ready — you can move on to the next step.
3. While the dough rests, prepare the peppers: place them directly over the burner flame or in a 220-degree oven. If using a flame, turn them patiently every few minutes, charring the skin evenly — you'll smell the sweet, slightly smoky aroma when they're ready. The skin should become completely black, almost burnt: this step is important because peppers cooked this way develop a deeper, sweeter flavor. Once the skin is fully blackened, transfer them to a bowl and cover with a plate: the steam inside softens the skin and separates it easily from the flesh. After ten minutes, peel them gently with damp fingers — the skin will come away almost on its own.
4. Pour the roasted, peeled peppers into a blender along with anchovies that you've rinsed well under water and dried — this removes excess salt — one garlic clove, a light splash of red wine vinegar (just a touch, no more than half a teaspoon) and the oil. Turn on the blender and watch the transformation: irregular pieces will become a velvety cream in a beautiful red-orange color. When you're happy with the consistency, taste and adjust: if it needs a pinch of salt, add it gradually, as the anchovy is already salty.
5. Take your leavened dough — it will be puffy and full of air — and place it on a lightly oiled rectangular baking sheet. Using open palms, not your fingernails, gently press the surface from the center outward, stretching the dough to about one centimeter thick. If it resists and springs back, wait a minute and try again: patience is a virtue here. Once evenly stretched, cover it again and let it rest for twenty minutes: the dough will absorb a bit more air and will be even softer in the oven.
6. Spread the pepper purée over the surface with a spoon, distributing it evenly to the edges — you can create small natural ripples with the back of the spoon that will catch the oil and turn beautifully golden in the oven. Finish with a generous drizzle of olive oil spiraled across the top. Bake at 220 degrees and let cook: after about twenty minutes you'll notice a light sweet aroma and see the edges beginning to brown and sizzle. After twenty-five minutes at most, pull it out — the color should be golden, not dark. Let it cool slightly for a few minutes before bringing to the table.