Tomato Bread – Spanish Pan Coca Recipe

Steps

1. 1

   In a small jug or bowl, mix warm water, yeast, and sugar. Let it sit for 10–15 minutes until foamy — that's your yeast telling you it's alive and ready.

2. 2

   In a large bowl, make a little volcano with your flour and sprinkle the salt around the edges.

3. 3

   Pour the olive oil right into the center, then slowly stir in the foamy yeast mixture until a rough dough forms.

4. 4

   Transfer to a lightly floured surface and knead for 8–10 minutes, until the dough is smooth, elastic, and no longer sticky.

5. 5

   Pop the dough into a greased bowl, cover, and let it rise in a warm spot for about 2 hours — it should double in size and feel like a squishy pillow.

6. 6

   Punch the dough down gently, then roll it out into a rectangle about ¼ inch thick. Trim the edges and cut into 8 even pieces.

7. 7

   Bake at 230°C (230°C) for 7 minutes until just golden.

8. 8

   Once cool enough to handle, slice each piece in half like toast. Rub the cut side of a garlic clove all over each slice — this step is small but mighty.

9. 9

   Increase the oven to 240°C (240°C, fan-forced if you’ve got it). Return the garlic-rubbed slices and bake 4 more minutes until golden and crispy.

10. 10

    Use a box grater to grate the tomato straight into a bowl. Discard the skin (no one wants that).

11. 11

    Add olive oil, salt, and sugar. Stir it all together until glossy and irresistible.

12. 12

    Spoon that fresh tomato mixture over your warm, crisp bread.

13. 13

    Top with fresh basil and silky Jamón Ibérico if you’re feeling fancy (and you should).