Catalan Coca - Easy Homemade Bread Recipe

Hey there, fellow food adventurers! Ever dreamed of making homemade bread that’s both simple and stunning? Get ready to dive into the wonderful world of Catalan Coca, a rustic, delicious flatbread that’s somewhere between a chewy focaccia and a crisp pizza. If you're looking for an easy homemade bread recipe that truly delivers, you've found it!
Coca (pronounced "koh-kah") is Catalonia’s answer to the ultimate versatile flatbread. Traditionally, a Coca de Recapte features a simple olive oil for bread dough, baked until golden, then topped with roasted veggies, and sometimes sausage or fish. You'll often find these beauties proudly displayed in bakeries across Catalonia. But guess what? You don't need a trip to Spain to enjoy this incredible home cooked bread!
This recipe is all about mastering the homemade bread recipe base – a forgiving, flavorful dough that’s perfect for all your topping dreams. We’re focusing on making bread from scratch with just five core ingredients: flour, water, yeast, olive oil, and salt. It bakes up beautifully in a regular US oven, giving you a crisp bottom and wonderfully chewy edges.
Why you’ll absolutely love this easy recipe for homemade bread:
Beginner-Friendly: Even if you’ve never tried baking bread at home before, this dough is incredibly simple and forgiving. We'll guide you through every step, from activating your yeast to make bread to knowing when your dough is just right.
Super Flexible: Top it simply with tomatoes and a drizzle of olive oil, go all out with traditional escalivada, or keep it classic with just sea salt and rosemary. The possibilities are endless!
Clear Cues: We’ll give you all the visual cues you need so you’ll know exactly when your dough is ready for its next step.
So, grab your apron, and let’s get started on this journey of making homemade bread – you're about to create something truly special!

Ingredients

• Flour: 300 grams (about 2 ½ cups) bread flour (for that signature chew)
  Note: All-purpose flour can be used, but your coca might be a little softer.
• Water: 200 ml (about ¾ cup + 1 ½ tablespoons) warm water (105-115°F / 40-46°C)
• Yeast: 7 grams (about 2 ¼ teaspoons) active dry yeast
  Yeast Alternatives: If using instant yeast, you can skip the activation step and mix it directly with the flour. If using fresh yeast, you'll need about 21 grams (a 0.75 oz cake) and should dissolve it in the warm water.
• Olive Oil: 2 tablespoons extra virgin olive oil, plus more for the bowl and brushing
  Note: Extra virgin olive oil adds amazing flavor, but any good quality neutral olive oil will work.
• Salt: 1 teaspoon fine sea salt

Directions

1. Activate the Yeast & Mix the DoughIn a large mixing bowl, combine your warm water and active dry yeast. If your yeast is active dry, you can add a pinch of sugar here to help it along. Give it a gentle stir and let it rest for 5-10 minutes. You’ll know it’s ready when it looks foamy on top – that means your yeast is alive and ready to make some magic!Once your yeast is bubbling, add the flour, salt, and 2 tablespoons of olive oil to the bowl. Using a sturdy spoon or your hands, mix everything together until a rough, shaggy dough forms. Make sure there are no dry pockets of flour left at the bottom of the bowl. It will look a bit sticky, and that’s perfectly normal!
2. Knead Until Smooth & ElasticNow it’s time to develop that gluten!
   1. Hand-Kneading: Turn the shaggy dough out onto a lightly floured surface. Knead for about 8-10 minutes. At first, it might be sticky, but as you knead, it will become smoother and more elastic. The goal is a dough that feels soft, stretchy, and only slightly tacky to the touch. Resist the urge to add too much extra flour, as this can make your coca tough.
   2. Stand Mixer Option: If you have a stand mixer with a dough hook, mix on low speed for 2 minutes, then increase to medium-low and knead for about 5-7 minutes. The dough should pull away from the sides of the bowl and be smooth and elastic.
3. First Rise (Bulk Fermentation)Lightly oil a clean large bowl with a little olive oil. Place your kneaded dough into the bowl, turning it once to coat all sides. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free spot until it has roughly doubled in size. This usually takes 1 to 1.5 hours in a warm kitchen, or a bit longer if your kitchen is cool.To check if it's ready, gently poke the dough with a floured finger. If the indentation remains, your dough is good to go! This is called the "finger-poke test."
4. Divide & Shape the CocasOnce your dough has doubled, gently punch it down to deflate it slightly. Turn the dough out onto a lightly floured surface. You can divide the dough into two equal pieces for two large cocas, or four smaller pieces for individual-sized ones.Let the divided dough pieces rest for about 10 minutes. This short rest allows the gluten to relax, making the dough much easier to stretch.Now, gently stretch each piece of dough into a thin oval or rectangle using your fingertips. Aim for a thickness of about ¼ inch (0.5–0.7 cm) in the center – you want it crisp but not cracker-thin. You can choose to "dock" the dough (poke it all over with a fork) for a flatter coca, or leave it undocked to allow for some beautiful bubbles and texture.
5. Second Rise on the Pan (Short Proof)Carefully transfer your shaped coca dough onto a baking sheet lined with parchment paper. If you're using a pizza stone, you can shape it directly on parchment paper that's been dusted with a little cornmeal or semolina.Let the shaped dough rest on the pan for another 15-20 minutes. This short proof allows it to puff up just slightly. You'll notice the edges look a bit pillowy and the surface appears relaxed.
6. Bake the CocaPreheat your oven to a high temperature, typically 475-500°F (245-260°C). If you're using a pizza stone or steel, make sure it's in the oven during preheating to get super hot – this is key for a crisp bottom!Lightly brush the surface of each coca with a little more olive oil and sprinkle with a pinch of sea salt. If you're adding any simple toppings like sliced tomatoes or herbs, now's the time!Bake for 12-20 minutes, depending on your oven and desired crispness. You want the coca to be beautifully golden brown with a well-browned, crisp underside. To check for doneness, carefully lift a corner of the coca – it should feel firm and sound hollow when tapped.