Tomato Bread – Spanish Pan Coca Recipe

Crispy Pan Coca topped with grated tomato, fresh basil, and slices of Jamón Ibérico on a wooden board

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Tomato Bread – Spanish Pan Coca Recipe

Pan Coca, also known as Spanish Tomato Bread, is pure seduction on a slice — crunchy, golden bread rubbed down with garlic, dripping with ripe tomato, and draped in Jamón Ibérico like it knows it’s the hottest thing on the table. It doesn’t just show up to the party, it makes everyone blush.

Prep Time30

Cook Time10

Rising Time2

Total Time2 40

Course: Appetizer, Bread, Snack

Cuisine: Spanish

Keyword: Baked bread, pan coca, Spanish, tomato bread

Servings: slices

Author: Karina

Ingredients

For the Bread

1/2 cup warm water 38–43°C / 100–110°F
1 tbsp active dry yeast
3/4 tsp granulated sugar
2 cups plain flour plus extra for dusting
1/4 tsp salt
1/4 cup olive oil plus extra for greasing
1 half garlic cloves in half (for rubbing)

For the Tomato Topping

1 large ripe tomatoes
1 tbsp olive oil extra virgen
1/4 tsp salt
1/4 tsp granulated sugar

Optional Garnishes

Fresh basil leaves to taste
Jamón Ibérico to taste

US - Metric

Instructions

Make the Bread

In a small jug or bowl, mix warm water, yeast, and sugar. Let it sit for 10–15 minutes until foamy — that's your yeast telling you it's alive and ready.
In a large bowl, make a little volcano with your flour and sprinkle the salt around the edges.
Pour the olive oil right into the center, then slowly stir in the foamy yeast mixture until a rough dough forms.
Transfer to a lightly floured surface and knead for 8–10 minutes, until the dough is smooth, elastic, and no longer sticky.
Pop the dough into a greased bowl, cover, and let it rise in a warm spot for about 2 hours — it should double in size and feel like a squishy pillow.
Punch the dough down gently, then roll it out into a rectangle about ¼ inch thick. Trim the edges and cut into 8 even pieces.
Bake at 230°C (446°F) for 7 minutes until just golden.
Once cool enough to handle, slice each piece in half like toast. Rub the cut side of a garlic clove all over each slice — this step is small but mighty.
Increase the oven to 240°C (464°F, fan-forced if you’ve got it). Return the garlic-rubbed slices and bake 4 more minutes until golden and crispy.

Make the Topping

Use a box grater to grate the tomato straight into a bowl. Discard the skin (no one wants that).
Add olive oil, salt, and sugar. Stir it all together until glossy and irresistible.
Spoon that fresh tomato mixture over your warm, crisp bread.
Top with fresh basil and silky Jamón Ibérico if you’re feeling fancy (and you should).

Notes

Short on time? You can totally use good-quality store-bought flatbread or baguette. Just toast it, rub with garlic, and carry on like nothing happened.
Jamón talk: For that authentic Spanish flavour, Jamón Ibérico is king. If you can’t find it, Jamón Serrano is a much closer stand-in than prosciutto (which we don’t recommend here — sorry, Italy).
Ripe tomato = magic. The juicier and redder, the better. This topping lives and dies by the tomato.
Make it your own: Add a sprinkle of sea salt flakes, a drizzle of chili oil, or even a touch of anchovy paste if you’re feeling bold.
Serve it warm. Like, out-of-the-oven warm. That’s when the bread crackles and the flavors flirt their hardest.
If you don't have time. Short on time? don't stress, you can skip making the bread, grab a baguette and cut it up and fry it in the oven like normal. You'll save on time and still impress your guests!

Nutrition