Recipe
🍰 DESSERT
Coca
A sweet flatbread scented with anise and topped with sugar and candied fruit, an Andorran festival bake.
Andorran · medium · serves 8
prep 40 min · cook 25 min
~391 cal · 7g protein · 77g carbs · 7g fat · 2g fiber · 39g sugars · 1g sat fat (estimated, per serving)
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Coca is the flat, oval sweet bread of Andorra and Catalonia, made for festivals and saints' days, especially the summer feast of Sant Joan. A cousin of both flatbread and cake, it is simple, celebratory baking with deep local roots.
The enriched dough is scented with anise and lemon, rolled into a long oval, and topped, in the sweet version, with a scatter of sugar, candied fruit, and sometimes pine nuts before baking until golden. Light, fragrant, and not too sweet, it is torn and shared, the kind of homely festive bread that marks the turning of the seasons.
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Make it yours
✓ Naturally vegetarian and dairy- and pork-free. No swaps needed.
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
🐖 Pork-Free
Dietary labels are a cooking guide, not allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish; we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, read the label on every product you use, and note that a kitchen can cross-contaminate in ways a recipe cannot control.
Ingredients
US
Metric
Serves 8
3 cups flour
2 tsp instant yeast
1 egg
1/3 cup olive oil
1/2 cup sugar
1 tsp ground anise
1 lemon lemon zest
1 cup candied fruit and pearl sugar, to top
1/4 cup pine nuts, to top
Instructions
1
Make a soft enriched dough with the flour, yeast, egg, oil, half the sugar, anise, and lemon zest, and let rise.
2
Roll into a long oval on a baking sheet and let it rise again briefly.
3
Brush with oil, scatter with the remaining sugar, candied fruit, and pine nuts, and press in lightly.
✎ Chef’s note
Dimple the surface with your fingertips before topping, so the sugar and fruit sit in little pockets and do not slide off.
4
Bake at 400F (200C) until golden, about 20 minutes.
Andorran and Catalan festival baking.
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🌏 While it simmers, know your destination
📍
Andorra la Vella. Trinxat is waste-free cooking by design. Winter cabbage that has been through a frost is crushed together with boiled potato and fried in the fat with bacon laid over it, and the full name is trinxat amb rosta. It is shared with the Alt Urgell and Cerdanya on the Catalan side of the border.
🗺️
Andorra. Trinxat amb rosta is waste-free cooking made a virtue: winter cabbage and potato boiled, chopped together and fried in pork fat with bacon on top, using what survives frost at altitude. It is shared with the Alt Urgell and Cerdanya districts across the Catalan border, so it belongs to a mountain region rather than to a state.
🌍
Europe. European cooking is built on the land and the seasons, wheat, butter, and cured pork in the north; olive oil, tomatoes, and seafood around the Mediterranean; preserved vegetables and hearty stews through long winters. Centuries of peasant tradition, guild craft, and royal courts refined techniques from French mother sauces to Italian fresh pasta and Central European baking. Regional identity runs remarkably deep, with a single dish often changing from one valley to the next.
The story behind this dish is up top, worth a read while the pot works.
More from Andorra
TrinxatMountain cabbage and potato mashed together, then crisped in a pan with bacon like a rustic Pyrenean rösti.
Pa amb TomàquetRustic bread rubbed with ripe tomato and garlic, drizzled with olive oil and salt.
EscudellaA mountain stew of meats, beans, and pasta with a big pilota meatball, the winter soul-food of Andorra.
Browse all Andorra recipes →
Good to know
You’ll need: Oven, Rolling pin.
Storing it: Best the day it is made. Wrap well and refresh in a warm oven, or freeze and reheat straight from frozen.
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Frequently asked questions
What is Coca?
A sweet flatbread scented with anise and topped with sugar and candied fruit, an Andorran festival bake.
Where does Coca come from?
Coca is a Andorran dish from Andorra la Vella, Andorra.
Can Coca be made vegan, gluten-free, or dairy-free?
This Coca recipe includes substitution suggestions for vegetarian, vegan, gluten-free, dairy-free, nut-free, egg-free, and pork-free versions, including several at once such as gluten-free and dairy-free together. Treat them as a starting guide rather than a guarantee, and see the allergen note below.
Is Coca safe for people with food allergies?
Our dietary labels and substitutions are a cooking guide, not medical or allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish, but we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, always read the label on every product you use, and remember a home or commercial kitchen can cross-contaminate ingredients in ways a recipe cannot control.
How long does Coca take to make?
About 65 minutes total (40 minutes prep, 25 minutes cooking), serving 8.
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