A Bit More Barcelona - Pan de Coca con Patate

If there’s one thing I learned during my travels through Spain, it’s that the Spanish have a remarkable ability to turn the simplest ingredients into something absolutely delicious.

Last week, I shared my recipe for patatas bravas, those wonderful crispy potatoes topped with a smoky, slightly spicy sauce that we enjoyed in Barcelona. This week, I’m staying in Spain for another dish that caught my attention. And believe it or not, it’s even simpler than the potatoes.

Bread and tomatoes. That’s pretty much it.

It’s called pan con tomate, or pa amb tomàquet in Catalan, and it’s served just about everywhere in Barcelona. Wendy and I found it alongside some tapas we had ordered - a common addition. It looks like a simple bruschetta, but honestly, better.

When I asked about the bread, I was told it was pan de coca, a traditional Catalan flatbread. Unlike the thick, chewy Italian breads we’re accustomed to, pan de coca is relatively thin, with a crisp exterior and a light, airy interior. As someone who loves baking bread, I was immediately intrigued.

The traditional Catalan way of preparing tomato bread is almost ridiculously easy. A ripe tomato is cut in half and rubbed directly onto toasted bread, leaving its pulp and juices behind. The bread is then drizzled with good olive oil and sprinkled with salt. Some people rub the bread with garlic first.

This particular bread uses an unusually wet dough, which is what gives it those beautiful air pockets and its wonderfully crisp crust. It’s a little sticky to work with, but don’t let that discourage you. There is very little actual kneading involved.

If you happen to have some jamón serrano or prosciutto in the refrigerator, lay a few thin slices over the finished tomato bread. Add some Spanish olives, or a little Manchego cheese and a glass of cava, and you’ve practically transported yourself to Barcelona.

Well, almost. I still haven’t figured out how to recreate the Mediterranean sunshine in my kitchen.

INGREDIENTS

For the bread:

500 grams bread flour (approximately 4 cups)

450 grams water, room temperature

¾ teaspoon instant yeast

2 teaspoons fine salt

1 tablespoon extra-virgin olive oil, plus additional oil for greasing

For the tomato topping:

4 to 6 very ripe Campari or small heirloom tomatoes

2 garlic cloves, peeled and halved

3 to 4 tablespoons good-quality extra-virgin olive oil

Flaky sea salt

Thinly sliced jamón serrano or prosciutto, optional

METHOD

In a large mixing bowl, combine the bread flour, water, yeast and salt. Stir until no dry flour remains. The dough will be extremely wet and sticky. Resist the temptation to add more flour. That high moisture content is what creates the bread’s characteristic airy interior.

Transfer the dough to a generously oiled rectangular container or bowl. Cover and let rest for 20 minutes.

With wet or lightly oiled hands, lift one side of the dough, stretch it upward and fold it toward the center. Turn the container and repeat on the remaining three sides. Cover and rest for another 20 minutes.

Repeat this stretching and folding process three more times, allowing 20 minutes between each set. You’ll notice the dough becoming smoother and developing more structure.

After the final folds, cover the container and allow the dough to rise until noticeably puffy, bubbly and approximately doubled in size. Depending on the temperature of your kitchen, this should take another 1 to 2 hours.

Place a baking stone or heavy baking sheet in the oven and preheat to 475°F.

Generously flour your work surface and carefully turn out the dough. Using a bench scraper or sharp knife, divide it into four rectangular portions. Gently stretch each piece into a rectangle approximately 5 by 8 inches, taking care not to deflate the dough.

Transfer the pieces to well-floured parchment paper and allow them to rest for 20 to 30 minutes.

Carefully slide the parchment and dough onto the preheated baking surface. Bake for approximately 20 to 25 minutes, until the loaves are deeply golden and crisp. Depending on the size of your oven, you may need to bake in batches.

Transfer to a wire rack to cool.

To prepare the tomato topping, cut the tomatoes in half. Using the large holes of a box grater, grate the cut sides into a bowl. The tomato skins should remain in your hand and can be discarded. Stir a little sea salt into the grated tomato.

Slice the cooled bread horizontally and lightly toast the cut sides until golden and crisp.

While the bread is still warm, gently rub the toasted surfaces with the cut side of a garlic clove. Spoon the grated tomato generously over each piece.

Drizzle with extra-virgin olive oil and finish with flaky sea salt.

Serve immediately, with thin slices of jamón serrano or prosciutto if desired.

One important note: Don’t assemble the bread too far in advance. The contrast between the crispy bread and juicy tomato is what makes this dish so special, and you don’t want the bread becoming soggy.

If you’re making the bread ahead, keep the loaves whole until you’re ready to serve, then slice and toast them.

And while the homemade bread is certainly worth the effort, remember that the real secret to pan con tomate is simplicity. Great tomatoes, great olive oil and great bread.

Wendy and I enjoyed some wonderful meals during our trip, but it’s funny how often the simplest dishes are the ones that stay with you.

I’m beginning to think the Spanish are onto something.