Pan de Coca con Anchoas

Pan de Coca con Anchoas is a Catalan flatbread dish that showcases the region’s reverence for simple, high-quality ingredients. Its origins trace back to the traditional *coca*, a savory or sweet pastry common across Catalonia, Valencia, and the Balearic Islands, often baked in wood-fired ovens. The version featuring anchovies is particularly associated with coastal areas, where the salt-cured fish has long been a staple.

The dish consists of a thin, crisp bread base—similar to a focaccia or pizza—topped with olive oil, tomatoes, and anchovies. Key ingredients include a well-developed dough, ripe tomatoes (often grated or sliced), and high-quality anchovy fillets packed in salt or oil. A great version is distinguished by its balance: the bread should be crackling at the edges yet tender within, the tomatoes sweet and bright, and the anchovies providing a deep, briny umami that does not overwhelm. A final drizzle of extra-virgin olive oil and a sprinkle of flaky salt are essential.

Regional variations exist throughout Catalonia. Inland versions might substitute anchovies with cured sausage or roasted vegetables, while coastal towns often add olives or capers. In Salt, Spain, Forn de la Força is celebrated for its rendition, praised by the guide *Where The Foodies Go* for its authentic, wood-fired crust and carefully sourced anchovies. The dish is typically served as a tapa or light lunch, often accompanied by a glass of local white wine or cava.