Catalan tradition, artisan dough and authentic Mediterranean flavour

Coca Catalana is one of the great symbols of Catalan gastronomy and one of the oldest preparations in Catalan culinary tradition.

Its origins go back centuries, when simple bread made with flour, water, salt and yeast was transformed into a versatile base that could be topped with whatever ingredients were available in each region.

This simple preparation allowed families to create both sweet and savoury versions, adapting the coca to local products and seasonal ingredients.

In Catalonia, coca is far more than food.

It is part of the region’s culture, celebrations and family traditions.

It is especially associated with occasions such as Easter, Christmas and the night of Sant Joan, when the famous Coca de Sant Joan takes centre stage.

But coca is also enjoyed throughout the year, proving its versatility and its place in everyday Catalan cooking.

There are countless varieties.

Savoury versions include coca de recapte, spinach coca, tomato and roasted pepper coca, sausage coca and tuna coca.

Sweet versions include anise, custard, angel hair, candied fruit and pine nut coca.

There are even sweet-and-savoury combinations involving meat and fruit, demonstrating the creativity and adaptability of this traditional preparation.

In this version, we combine artisan fresh sausages, concentrated tomato sauce and roasted red and green peppers, creating a rustic Mediterranean coca that is ideal for sharing.

A simple dough transformed into a true taste of Catalonia.

Premium Catalan Coca Recipe

Serves 4–6

Ingredients

For the Dough

• 500 g wheat flour
• 10 g salt
• 10 g sugar
• 20 g fresh yeast
• 250 ml warm water
• 50 ml extra virgin olive oil

For the Topping

• 2 red peppers, roasted and peeled
• 2 green peppers, roasted and peeled
• 4–5 high-quality fresh sausages
• 2 ripe tomatoes, grated
• 1 garlic clove, finely chopped
• 1 teaspoon sweet paprika
• Extra virgin olive oil
• Salt
• Freshly ground black pepper

Optional

• Fresh rosemary
• A final drizzle of extra virgin olive oil

Step-by-Step Preparation

01 · Activate the Yeast

The beginning of a great dough

Place the warm water in a small bowl.

Add the fresh yeast and sugar.

Mix gently and leave to rest for 5–10 minutes.

A light foam should begin to appear on the surface, indicating that the yeast is active.

02 · Prepare the Flour

Place the flour in a large mixing bowl.

Add the salt and mix.

Make a well in the centre.

03 · Make the Dough

Soft, elastic and homogeneous

Pour the dissolved yeast mixture into the centre and add the 50 ml extra virgin olive oil.

Mix carefully until all the ingredients are incorporated.

Transfer the dough to a lightly floured work surface.

Knead for approximately 8–10 minutes, until the dough becomes smooth, homogeneous and elastic.

04 · First Rise

Give the dough time

Place the dough in a lightly oiled bowl.

Cover with a clean kitchen towel.

Leave to rest for approximately 1 hour, or until the dough has doubled in volume.

The exact fermentation time will depend on the room temperature.

Preparing the Topping

05 · Roast the Peppers

The aroma of escalivada

Roast the peppers until the skins become lightly charred and the flesh is completely tender.

Once cool enough to handle, remove the skins and seeds.

Cut the peppers into long strips.

Set aside.

06 · Prepare the Tomato Sauce

Heat a small drizzle of olive oil in a frying pan.

Add the chopped garlic and cook gently to release its aroma.

Add the grated tomatoes.

Add the sweet paprika.

Cook over medium heat until the mixture becomes a thick, concentrated and aromatic sauce.

Season with salt and freshly ground black pepper.

Assembling the Coca

07 · Stretch the Dough

Once the dough has finished rising, place it on a baking tray lined with baking paper.

Stretch it gently with your hands or a rolling pin.

It can be shaped into a rectangle, oval or slightly irregular rustic shape, preserving the handmade character of the coca.

There is no need to make it excessively thin.

08 · Add the Tomato

Spread the tomato sauce evenly over the dough.

Leave a small border around the edges.

The sauce should cover the surface without becoming too thick.

09 · Add the Roasted Peppers

Arrange the strips of roasted red and green peppers over the tomato sauce.

Distribute them evenly so that every portion contains a good balance of flavours.

10 · Add the Sausages

Cut the fresh sausages into medium-sized pieces.

Arrange them over the roasted peppers.

Finish with a light drizzle of extra virgin olive oil.

Baking

11 · Bake the Coca

Preheat the oven to 200°C / 392°F.

Bake for approximately 20–25 minutes.

The exact time will depend on the thickness of the dough and the characteristics of the oven.

The coca is ready when:

the edges are golden + the base is fully baked + the sausages are cooked through.

12 · Final Finish

Remove the coca from the oven.

Add a small drizzle of extra virgin olive oil.

Finish with a few leaves of fresh rosemary, if desired.

Allow to rest for a few minutes before slicing.

The Secret to a Great Catalan Coca

The dough should be light and tender inside, with slightly crisp edges.

The tomato sauce should be concentrated rather than watery.

The roasted peppers should retain their sweetness and subtle smoky character.

The sausages should remain juicy while developing a beautifully browned exterior.

The ideal balance is:

artisan dough + concentrated tomato + sweet roasted peppers + juicy sausage + extra virgin olive oil.

Gourmet Suggestions

Magic Dreams Barcelona

To elevate this traditional coca:

• Use high-quality wheat flour.
• Give the dough enough time to ferment properly.
• Roast the peppers in advance to intensify their flavour.
• Use fresh artisanal sausages.
• Slowly reduce the tomato sauce.
• Choose a fruity extra virgin olive oil.
• Add fresh rosemary just before serving.
• For a more sophisticated version, add black olives or thin shavings of aged cheese.
• Serve freshly baked or slightly warm.

Mar i Muntanya Variation

Bringing the Mediterranean into the coca

Coca can also become a Mar i Muntanya creation.

Replace part of the sausage with:

• Prawns.
• Squid.
• Mussels.
• Anchovies.

Another excellent combination is fresh sausage with prawns, bringing together the richness of the countryside and the flavour of the Mediterranean.

This interpretation preserves the creative spirit of Catalan cuisine.

Presentation

Traditional coca is served cut into generous portions and placed in the centre of the table.

For a Premium Magic Dreams Barcelona presentation, cut the coca into elegant individual rectangles and arrange them on a wooden board or handcrafted ceramic serving platter.

Finish with:

• Fresh rosemary.
• A few drops of extra virgin olive oil.
• Small touches of reduced tomato.
• Fresh seasonal herbs, optional.

The objective is to preserve the handmade character of the coca while giving it a more refined presentation.

Pairing

For the table, we recommend a fresh Mediterranean-style 0.0% alcohol-free rosé, served well chilled.

A medium-bodied 0.0% alcohol-free red wine is also an excellent choice, particularly because of the fresh sausages.

For a lighter option, serve with very cold sparkling water, lemon and fresh Mediterranean herbs.

Serving

The coca can be served hot, warm or at room temperature.

As a tapa, cut it into small pieces for sharing.

As a main dish, serve more generous portions alongside a fresh Mediterranean salad.

It is also perfect for a family-style meal or informal gathering.

Storage

The coca can be kept in an airtight container for approximately 1–2 days.

To restore some of its texture, reheat it briefly in the oven.

Avoid excessive reheating, which can dry the dough.

The Coca — The Soul of Catalonia

Catalan coca represents one of the great strengths of traditional cooking:

a simple dough can become an entirely different dish depending on the region, the season and the cook’s imagination.

It can be sweet.

It can be savoury.

It can be rustic.

It can be refined.

It can be prepared for a celebration or for an everyday meal.

This extraordinary adaptability is one of the reasons coca has remained such an important part of Catalan culture.

The Premium Magic Dreams Barcelona Touch

At Magic Dreams Barcelona, we respect the traditional recipe while elevating it through quality ingredients, careful fermentation, precise baking and elegant presentation.

The Catalan soul remains; the experience becomes Premium.

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