Pan de coca recipe?

So after getting back from Spain, I have to say I love their breads. Crisp-crusted rolls, baguettes, and especially pan de coca, used sometimes as the base for tapas but more frequently for pa amb tomaquet - drizzled with olive oil and rubbed with tomato pulp. All the recipes I see online are for a pizza crust-like flatbread, but what we had was a small loaf split open with nooks and crannies that would embarrass an english muffin.


Any suggestions?

Not a recipe, but maybe a source. Do these look right? La Tienda also has Jose Andres' potato chips, which, really, are the best.

If my memory serves, Antonius had a major post (and thread) on precisely this many years ago. You may want to check the archives.

Gypsy Boy wrote:If my memory serves, Antonius had a major post (and thread) on precisely this many years ago. You may want to check the archives.

Here is a link to a index of his recipes Antonius kindly complied. A gem of a link, thanks Antonius, hope you are doing well.
------> Link

G Wiv wrote:

Gypsy Boy wrote:If my memory serves, Antonius had a major post (and thread) on precisely this many years ago. You may want to check the archives.

Here is a link to a index of his recipes Antonius kindly complied. A gem of a link, thanks Antonius, hope you are doing well.
------> Link

Sadly, the first step of the pa amb tomaquet on that recipe index is to get good bread
And the "excellent resource dedicated" to the subject of pa amb tomaquet now links to a site on blockchain.

Maybe this?
https://simplespanishfood.typepad.com/s ... e-pan.html

Vera called it 'pan con tomate' no? THE BEST. I miss that place like no other in Chicago (native since 1969).