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Loading...A traditional flatbread from Catalonia, this rustic dish layers a crisp yeasted dough with escalivada — slow-roasted peppers, eggplant, onions, and tomatoes — and finishes it with briny anchovies. It's the kind of everyday loaf Catalan families pull from the oven for Sunday lunch or pack into a picnic basket. Served warm or at room temperature, it is deeply savory, lightly smoky, and beautifully satisfying.
Prep Time30 mins
Cook Time50 mins
Total Time80 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 290 kcalCalories
- 11 gFat
- 1.5 gSaturated Fat
- 41 gCarbs
- 6 gFiber
- 7 gSugar
- 8 gProtein
- 520 mgSodium
- 580 mgPotassium
- 55 mgCalcium
- 3.5 mgIron
- 55 mgVitamin C
- 110 mcgVitamin A
Ingredients
For the dough
- 2 1/4 cups (300 g) all-purpose flour, plus more for dusting
- 1 tsp (4 g) active dry yeast
- 1 tsp fine sea salt
- 3/4 cup (175 ml) warm water, about 105°F
- 2 tbsp extra-virgin olive oil, plus more for the bowl
For the roasted vegetable topping
- 2 large red bell peppers
- 1 medium eggplant (about 1 lb / 450 g)
- 1 large sweet onion, unpeeled
- 2 ripe Roma tomatoes
- 4 garlic cloves, unpeeled
- 3 tbsp extra-virgin olive oil, divided
- 1 tsp sweet Spanish paprika
- 1/2 tsp fine sea salt
For assembling and finishing
- 6 oil-packed anchovy fillets, drained
- 1/4 cup pitted black olives, optional
- 1 tbsp fresh thyme leaves
- Flaky sea salt, to finish
Directions
- Roast the vegetables: Preheat oven to 425°F (220°C). Place the whole peppers, pricked eggplant, unpeeled onion, and tomatoes on a rimmed baking sheet, drizzle with 1 tablespoon of the olive oil, and roast 35 to 40 minutes, turning halfway, until the skins are blackened and the flesh is completely soft.
- Steam, peel, and slice: Transfer the peppers to a covered bowl for 10 minutes to loosen their skins, then peel them along with the tomatoes. Slice the eggplant lengthwise into 1/2-inch planks, slice the onion into rings, tear the peppers into wide strips, and squeeze the roasted garlic from its papery skin.
- Make the dough: In a large bowl, whisk together the flour, yeast, and salt. Stir in the warm water and 2 tablespoons olive oil until a shaggy dough forms. Turn onto a lightly floured surface and knead for about 8 minutes, until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot for 1 hour, or until doubled.
- Heat the oven and shape the flatbread: Place a pizza stone or heavy baking sheet in the oven and preheat to 450°F (230°C). On a sheet of parchment paper, roll the dough into a 12×16-inch oval about 1/4 inch thick, leaving slightly thicker edges.
- Top the flatbread: Scatter the roasted vegetables evenly over the dough, leaving a 1-inch border. Drizzle with the remaining 2 tablespoons olive oil, sprinkle with salt and paprika, then arrange the anchovy fillets in a lattice across the top. Scatter the olives, if using.
- Bake: Slide the flatbread on its parchment onto the hot stone or sheet. Bake for 18 to 22 minutes, until the crust is deeply golden and crisp and the vegetables are sizzling at the edges.
- Finish and serve: Scatter fresh thyme leaves and a pinch of flaky sea salt over the hot flatbread. Let it rest for 5 minutes, then slice into squares and serve warm or at room temperature.
Cook’s Notes
- For the most authentic smoky flavor, char the peppers and eggplant directly over a gas flame or on a charcoal grill instead of roasting in the oven.
- The dough can be made a day ahead and refrigerated after the first rise; bring it back to room temperature before rolling and topping.
- Canned piquillo peppers and pre-roasted jarred eggplant make excellent shortcuts in cooler months when fresh produce is less flavorful.
- For a vegetarian version, omit the anchovies and finish with toasted pine nuts and a crumble of aged Mahón cheese or feta.
- This flatbread is best the day it is baked, but leftovers keep loosely covered at room temperature for up to 24 hours and reheat beautifully in a hot oven.
