Coques

About This Recipe

Coques are the Catalan-Andorran answer to pizza — thin, crisp olive oil flatbreads loaded with sweet caramelised onions, roasted peppers, and anchovies. They are eaten at fiestas, family gatherings, and village markets throughout Andorra, and their flavour punches far above the humble ingredient list.

Ingredients

Serves 4

• 250 gplain flour
• 80 mlolive oil, plus extra for drizzling
• 3 largeonions, thinly sliced
• 2 largered peppers, thinly sliced
• 8 filletsanchovies in oil, drained

Instructions

1. 1

   Make the dough

   Mix flour with a pinch of salt and 3 tbsp olive oil. Add cold water gradually (approx. 80 ml) to form a soft dough. Knead briefly, wrap, and rest 15 minutes.

2. 2

   Caramelise the topping

   Heat remaining olive oil in a pan over low heat. Cook onions and peppers, stirring occasionally, for 20 minutes until golden and sweet.

3. 3

   Roll and top

   Preheat oven to 220 °C. Roll dough into thin oval shapes on a floured surface. Spread the onion-pepper mixture over each base. Lay anchovy fillets across the top.

4. 4

   Bake

   Drizzle with olive oil and bake for 12–15 minutes until the edges are crisp and golden.

5. 5

   Serve warm

   Slice and serve immediately as a snack or starter.

Variations

• •

  Top with sobrasada (cured sausage) or roasted cherry tomatoes.

• •

  Add crumbled goat's cheese after baking.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Best eaten same day; reheat in a dry oven at 180 °C for 5 minutes.

Frequently Asked Questions