Coca de Escalivada with Sardines & Anchovies

Coca de Escalivada


  • 500g wholemeal flour
  • 2 eggs
  • 100ml water
  • 200ml extra virgin olive oil
  • 1tsp instant yeast
  • 1 tomato
  • 1 large green pepper
  • 1 large red pepper
  • 1 large onion
  • 1 aubergine
  • 50ml sherry vinegar
  • 1 can sardines
  • 1 can anchovies
  • salt
  • pepper


  1. Preheat your oven to 200C. Lay out all your vegetables (tomato, peppers, onion and aubergine) on a baking tray and then roast them for about 50 to 60 minutes. Keep the vegetables whole at this stage as they will be easier to peel. Don’t worry if the skin of the peppers burns and blisters a bit, the meat will be fine.
  2. Meanwhile prepare your dough. If you are using a food procesor or a bread machine, add the flour, 100ml of olive oil, 100ml of water, 2 eggs and a pinch of salt and then mix well. Alternatively if you are going to knead the dough by hand, then do this in a large mixing bowl before turning it out onto a floured surface. Mix or knead the dough until soft and shiny. Put aside and leave to rise for 30 minutes.
  3. When the vegetables are ready, set aside and leave them to cool. Once cooled, peel them (tomato, peppers and aubergine) removing all the skin that you can. Then cut into stripes and dress with 100ml of olive oil and 50ml of sherry vinegar. Leave to marinade for 20 minutes.
  4. Now shape your dough. Cocas are usually made in either a square or an oval-shape. Normally they have a thick base (~5mm) but you can always make yours thinner if you prefer. Line a baking tray with baking paper and then put your dough in the oven at 200C and bake for about 20 minutes until brown.
  5. Once your coca base is ready, it’s time to assemble. Cover the top with your vegetables and then finish with the sardines and anchovies. Season with salt and pepper and then serve.
Right Menu Icon