Entree: Spain – Valencia – Coca de Dacsa (Cornmeal flatbread from Valencia typically topped with roasted vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 35 min

Total 1 hr 20 min

Ingredients

- 2 cups (260 g) fresh medium-ground cornmeal (dacsa)
- 3/4 cup (95 g) all-purpose flour
- 1 1/4 tsp (7 g) fine salt
- 1 tsp (5 g) baking powder
- 1 1/4 cups (300 ml) warm water, plus more as needed
- 3 tbsp (45 ml) extra-virgin olive oil, plus 2 tbsp (30 ml) for brushing
- 1 medium eggplant, approx. 1 lb (450 g)
- 2 red bell peppers, approx. 12 oz (340 g) total
- 1 large yellow onion, approx. 10 oz (280 g), thinly sliced
- 2 ripe tomatoes, approx. 10 oz (280 g), sliced or chopped
- 2 cloves garlic, minced
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) dried oregano
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) extra-virgin olive oil for roasting vegetables
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- Optional: thinly sliced green olives or anchovy fillets for garnish

Instructions

1. Preheat the oven to 450°F (230°C). Line a large baking sheet with parchment paper and brush lightly with 1 tbsp (15 ml) olive oil.
2. Prepare the vegetables: halve the peppers and remove seeds, slice the eggplant into 1/2-inch (1.25 cm) rounds, toss eggplant and peppers with 2 tbsp (30 ml) olive oil, salt, and pepper. Spread on a separate baking sheet and roast 20–25 minutes until charred and tender, turning once. Roast or quickly sauté the sliced onion with 1 tbsp (15 ml) olive oil and the minced garlic until softened and lightly caramelized, about 8–10 minutes. If using, slice tomatoes and reserve.
3. Make the dough: in a large bowl whisk together the cornmeal, all-purpose flour, salt, and baking powder. Add the warm water and 3 tbsp (45 ml) olive oil, stirring until a soft, slightly sticky dough forms. If too dry, add 1–2 tbsp (15–30 ml) more warm water.
4. Shape and bake the coca: transfer the dough to the prepared baking sheet and use oiled hands to gently press it into a thin rectangle or oval about 1/4–1/2 inch (6–12 mm) thick. Brush the surface with 1 tbsp (15 ml) olive oil and dock lightly with a fork to prevent large bubbles.
5. Par-bake the base: bake the crust in the preheated oven for 12–15 minutes until it begins to set and the edges turn golden.
6. Top and finish baking: remove from oven, arrange roasted peppers, eggplant slices, caramelized onion, and tomato over the base. Sprinkle smoked paprika and dried oregano, drizzle with a little more olive oil if needed. Return to oven and bake 8–10 minutes more until toppings are heated through and edges are crisp.
7. Finish and serve: scatter chopped parsley and optional olives or anchovies over the hot coca. Cut into portions and serve warm or at room temperature as a substantial regional entrée.