Red Pepper Coques

Why this recipe works Coques are the Catalan version of the thin and crunchy flatbreads that can be found in any tapas bar along the Mediterranean. Some are sweet, featuring a topping of candied fruits and pine nuts. But we set our sights on an intensely savory version topped with bold Spanish flavors. To get the perfect crust for our coques, we started with our thin-crust pizza dough since it produced a thin, flavorful crust that’s appropriate for this dish. But to set our coca crust apart from pizza and get an extra-crisp base, we increased the amount of oil in the dough from 1 to 3 tablespoons and switched to fruity olive oil, as well as brushed each coca with oil before baking. These olive oil applications helped both the bottom and the top crisp up and imparted an earthy flavor to the dough. We found that parbaking the dough before topping it helped eliminate a soggy crust and created the sturdy base we were looking for—this crust shouldn’t bend like a New York slice. For our well-balanced savory topping, we turned to sweet onions and rich roasted red peppers. And to introduce depth, balanced heat, and rounded acidity, we added garlic, a generous amount of red pepper flakes, and sherry vinegar to the mix. We cooked the topping before spreading it over the parbaked dough to cut our baking time in half and intensify the flavors. Stirring in the vinegar at the end of cooking gave the topping the vibrant kick that we wanted for these savory coques. If you cannot fit two coques on a single baking sheet, bake them in 2 batches.

SERVES: 6 to 8

RESTING TIME: 1 hour 10 minutes

RISING TIME: 24 hours

BAKING TIME: 21 minutes

TOTAL TIME: 27 hours

KEY EQUIPMENT: 12-inch nonstick skillet, 2 rimmed baking sheets, rolling pin, pastry brush

INGREDIENTS:

FOR THE DOUGH

• 3 cups (16½ ounces) bread flour
• 2 teaspoons sugar
• ½ teaspoon instant or rapid-rise yeast
• 1⅓ cups (10⅔ ounces) ice water
• 3 tablespoons extra-virgin olive oil
• 1½ teaspoons salt

FOR THE TOPPING

• ½ cup extra-virgin olive oil
• 2 large onions, halved and sliced thin
• 2 cups jarred roasted red peppers, patted dry, and sliced thin
• 3 tablespoons sugar
• 3 garlic cloves, minced
• 1½ teaspoons salt
• ¼ teaspoon red pepper flakes
• 2 bay leaves
• 3 tablespoons sherry vinegar
• ¼ cup pine nuts (optional)
• 1 tablespoon minced fresh parsley

INSTRUCTIONS:

1. In a food processor, pulse together flour, sugar, and yeast until combined, about 5 pulses. With the processor running, slowly add ice water and process until the dough is just combined and there are no dry flour remains, about 10 seconds. Let the dough rest for 10 minutes.
2. Add oil and salt to the dough and process until the dough forms a satiny, sticky ball that clears the sides of the bowl, for 30 to 60 seconds. Transfer the dough to a lightly floured counter and knead it by hand to form a smooth, round ball, for about 30 seconds. Place the dough seam side down in a lightly greased large bowl or container, cover it tightly with plastic wrap, and refrigerate it for at least 24 hours or up to 3 days.
3. Heat 3 tablespoons of oil in a 12-inch nonstick skillet over medium heat until shimmering. Stir in onions, red peppers, sugar, garlic, salt, pepper flakes, and bay leaves. Cover and cook, stirring occasionally, until the onions are softened and have released their juice, about 10 minutes. Remove the lid and continue to cook, stirring often, until the onions are golden brown, for 10 to 15 minutes. Off heat, discard the bay leaves. Transfer the onion mixture to a bowl, stir in vinegar, and let it cool completely before using.
4. Press down on the dough to deflate it. Transfer the dough to a clean counter, divide it into quarters, and cover each piece loosely with greased plastic wrap. Working with one piece of dough at a time (keeping the remaining pieces covered), form it into a rough ball by stretching the dough around your thumbs and pinching the edges together so that the top is smooth.
5. Place the dough ball seam side down on the counter and, using your cupped hand, drag it in small circles until the dough feels taut and round. Space the dough balls 3 inches apart, cover them loosely with greased plastic wrap, and let them rest for 1 hour.
6. Adjust the oven racks to the upper-middle and lower-middle positions and preheat the oven to 500 degrees Fahrenheit. Coat two rimmed baking sheets with 2 tablespoons of oil each. Generously coat one dough ball with flour and place it on a well-floured counter.
7. Press and roll it into a 14 by 5-inch oval. Arrange the oval on the prepared sheet, with the long edge fitting snugly against one long side of the sheet, and reshape it as needed. Repeat with the remaining dough balls, arranging two ovals on each sheet, spaced ½ inch apart. Using a fork, poke the surface of the dough 10 to 15 times.
8. Brush the dough ovals with the remaining oil and bake until puffed, for 6 to 8 minutes, switching and rotating the sheets halfway through baking.
9. Scatter the onion mixture evenly over the flatbreads, from edge to edge, then sprinkle them with pine nuts, if using. Bake until the topping is heated through and the edges of the flatbreads are deep golden brown and crisp, for about 15 minutes, switching and rotating the sheets halfway through baking. Let the flatbreads cool on the sheets for 10 minutes, then transfer them to a cutting board using a metal spatula. Sprinkle with parsley, slice, and serve.