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Pan de coca with anchovies from L’Escala is a simple yet deeply traditional expression of Catalan Mediterranean cuisine. It combines thin, crisp coca bread with extra-virgin olive oil, ripe tomato rubbed directly onto the bread and the intense flavour of traditionally cured anchovies from L’Escala.
This preparation brings together several essential elements of Catalan gastronomy: rustic bread, ripe tomato, olive oil and high-quality Mediterranean seafood.
L’Escala, in the Alt Empordà region of Catalonia, has a long-standing connection with fishing and the traditional preservation of anchovies.
Salting was historically an essential method of preserving fish and extending its shelf life. Over time, this technique became an important gastronomic tradition in the town and an integral part of its culinary identity.
Anchovies from L’Escala are now one of the most recognised products of the Costa Brava and are enjoyed throughout Catalonia.
Their firm texture, intense flavour and characteristic salty profile make them particularly well suited to rustic bread, coca, ripe tomato and extra-virgin olive oil.
Place the lukewarm water in a bowl and add the dry yeast.
If desired, add a small pinch of sugar.
Leave the mixture to rest for approximately 5–10 minutes.
Place the flour in a large bowl and add the salt.
Gradually pour in the water and yeast mixture and add the extra-virgin olive oil.
Mix until the ingredients begin to form a dough.
Transfer the dough to a lightly floured work surface and knead for approximately 8–10 minutes, until smooth and elastic.
Shape the dough into a ball and place it in a lightly oiled bowl.
Cover it with a clean kitchen towel and leave it in a warm, draft-free place for approximately 1 hour, or until it has visibly increased in volume.
Preheat the oven to 220°C.
Place the dough on a baking tray lined with parchment paper.
Gently stretch it with your hands into a thin, elongated or rectangular shape.
The coca should remain relatively thin so that it becomes crisp around the edges while retaining a delicate texture.
Brush the surface lightly and evenly with extra-virgin olive oil.
You may create small indentations in the dough with your fingertips for a more rustic traditional appearance.
Bake for approximately 12–18 minutes, depending on the thickness of the dough and your oven.
The coca should be lightly golden and crisp around the edges.
Remove it from the oven and allow it to cool slightly.
This step is important.
In traditional Catalan cuisine, ripe tomato is rubbed directly onto the surface of the bread, rather than simply being grated and spooned over it.
Cut a very ripe tomato in half.
Take one half and gently rub the cut side directly over the warm coca, allowing the tomato pulp and natural juices to penetrate the bread.
Continue until the surface has absorbed a light layer of tomato.
Do not add an excessive amount. The purpose is to flavour and moisten the bread while maintaining its crisp character.
Finish with a delicate drizzle of extra-virgin olive oil.
Arrange the L’Escala anchovy fillets over the tomato-rubbed coca.
Place one or two fillets on each portion, depending on their size.
Because the anchovies already provide considerable saltiness, avoid adding additional salt unless absolutely necessary.
The classic combination is:
The tomato provides freshness and acidity, the olive oil adds richness and aroma, and the anchovies contribute their characteristic Mediterranean intensity.
The key is simplicity. The ingredients should complement one another without masking the flavour of the anchovies.
Cut the coca into individual rectangular or rustic pieces.
Arrange the portions on a wooden board, ceramic platter or slate.
Place the anchovy fillets neatly over the tomato-rubbed bread and finish with a very light drizzle of extra-virgin olive oil.
You may accompany the coca with a few olives or fresh herbs, but the presentation should remain simple and elegant.
The traditional ingredients should remain the visual and gastronomic focus.
Pan de coca with L’Escala anchovies is ideal as:
It can also be served alongside other regional products such as Catalan cheeses, cured meats, olives and rustic bread.
Use a very ripe tomato: it should be juicy and naturally sweet so that it can be rubbed directly onto the bread.
Rub the tomato directly onto the coca: this is the traditional Catalan method and gives the bread its characteristic flavour.
Do not overload the bread with tomato: the coca should remain structured and slightly crisp.
Use high-quality extra-virgin olive oil: its flavour is particularly noticeable in such a simple preparation.
Control the salt: cured anchovies already provide a pronounced salty character.
Add the anchovies after baking: this preserves their delicate texture and distinctive flavour.
A white 0.0% alcohol-free sparkling wine in a Brut style, served well chilled at 8–10°C, is an excellent pairing.
Its freshness and fine carbonation help cleanse the palate and balance the intense, salty character of the anchovies.
Vichy Catalan, served well chilled, is an excellent Mediterranean option.
Its mineral character and natural carbonation refresh the palate without competing with the anchovies or olive oil.
Very cold sparkling water with a thin slice of lemon provides a light and refreshing alternative.
The acidity of the lemon complements the salty character of the anchovies and the freshness of the tomato.
Chilled peach juice, preferably without excessive added sugar, provides a gentle fruity contrast to the savoury intensity of the anchovies.
Natural pineapple juice, served chilled and without added sugar, offers freshness and natural acidity.
Its fruity character creates an interesting contrast with the coca, tomato, olive oil and anchovies.
After the meal, a short and aromatic espresso is a simple and elegant choice.
Its intensity and natural bitterness provide a pleasant contrast to the richness of the olive oil and the savoury character of the anchovies.
Pan de coca with anchovies from L’Escala is an excellent example of the philosophy behind Catalan cuisine: simple ingredients, traditional techniques and respect for the quality of the product.
The coca provides the crisp foundation, the tomato rubbed directly onto the bread adds freshness and acidity, the extra-virgin olive oil brings Mediterranean richness, and the anchovies of L’Escala provide the unmistakable character of the Catalan coast.
Pan de coca with anchovies from L’Escala is a simple, elegant and deeply Mediterranean preparation. It allows one of the most characteristic products of the Catalan coast to take centre stage while preserving the traditional way of enjoying bread with tomato and olive oil.
Pan de coca with L’Escala anchovies: the authentic taste of the Catalan Mediterranean in every bite.
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