Coca de Embutido Recipe: Valencian Sausage Flatbread 2026

Coca de embutido valenciana is one of the great emblems of Valencia's traditional cooking. This savory flatbread pairs a tender, crisp dough with the bold flavor of local cured sausages, making it a favorite for a mid-morning almuerzo or an afternoon merienda.

Salty cocas play a starring role in Valencia's local food culture, and the coca de embutido is one of the most popular versions. It is especially common in the inland comarcas, where artisan sausages are an essential part of the culinary tradition.

The ingredients here are simple and deeply Mediterranean. We chose quality fresh, artisan sausages so the authentic flavor of the coca really comes through.

Ingredients for Coca de Embutido

Serves 6

• 270 g bread flour (strong flour)
• 200 g warm water
• 4 g dry baker's yeast (or 12 g fresh yeast)
• Half a teaspoon salt
• 10 g olive oil
• 2 longaniza sausages
• 2 morcillas (Spanish blood sausages)
• 2 slices fresh panceta (pork belly)

How to Make Coca de Embutido Step by Step

1. Mix the Dough Ingredients

Start by putting 270 grams of bread flour, 200 grams of warm water, 4 grams of dry baker's yeast, half a teaspoon of salt and 10 grams of olive oil into a bowl.

2. Knead and Let It Rise

Knead until you have a smooth, elastic dough. Shape it into a ball and let it ferment until it doubles in volume. Depending on the room temperature, this can take between 1 and 2 hours.

3. Deflate and Stretch the Dough

Once the dough has risen, deflate it and stretch it out with a rolling pin into an oval shape. Leave the thickness to your taste, from a thin base to one a couple of centimeters thick.

4. Rest the Dough Again

Transfer the stretched dough to a tray lined with parchment paper and cover it with plastic wrap or a clean cloth. Leave it in a warm spot until it doubles in volume, about 1 hour.

5. Brush with Olive Oil

When the dough has grown, brush the entire surface with a little olive oil. This gives the base a crisp, golden finish.

6. Add the Sausages and Bake

Preheat the oven to 220 °C (428 °F) with top and bottom heat. Arrange 2 longanizas, 2 morcillas and 2 slices of fresh panceta, cut in half, over the coca. Bake for about 30 minutes, until golden to your liking.

7. Cool on a Rack

Take it out of the oven and let it cool on a wire rack.

8. Serve the Coca de Embutido

You can enjoy this delicious Valencian coca warm or cold.

Tips for the Best Coca de Embutido

Choose Quality Artisan Sausages

Use fresh, artisan longaniza, morcilla and panceta. Their flavor carries the whole coca, so the better the sausage, the more authentic the result.

Adjust the Thickness of the Dough

You can make the base as thin or as thick as you like. A thinner dough gives a crisper coca, while a thicker one turns out more tender.

Serve It Warm or Cold

This coca is delicious either warm from the oven or at room temperature, which makes it a great make-ahead option for a picnic or a snack table.

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