1. Activate the yeast
   In a small jug or bowl, combine the specified amount of warm water (ensure it’s between 38–43°C / 100–110°F – too hot will kill the yeast, too cold won’t activate it), active dry yeast, and granulated sugar. Give it a gentle stir and then let this mixture rest undisturbed for about 10-15 minutes. You’ll know your yeast is happy and active when it becomes beautifully bubbly and foamy on the surface – this is its way of enthusiastically announcing, ‘I’m alive and ready to make delicious bread!’

2. Make the dough
   In a large mixing bowl, create a generous well in the center of your plain flour. Sprinkle the salt strategically around the outer edges of the flour – this prevents it from coming into direct contact with the yeast too early, which can inhibit its activity. Pour the high-quality olive oil directly into the center well, then gradually incorporate the activated, foamy yeast mixture. Begin mixing with a sturdy spoon, or, for a more tactile and authentic experience, don’t hesitate to dive in with your clean hands – we promise, there’s no judgment here! Continue mixing until a shaggy, rough dough begins to form.

3. Knead it well
   Once your dough has come together, transfer it onto a lightly floured surface. Now, it’s time for some therapeutic kneading! Work the dough for a good 8-10 minutes. The goal is to develop the gluten, transforming the dough from rough and sticky to smooth, elastic, and delightfully springy to the touch. It should no longer stick to your hands or the counter when properly kneaded.

4. Let it rise
   Lightly grease a clean large bowl with a touch of olive oil. Place your beautifully kneaded dough into the bowl, turning it once to coat all sides. Cover the bowl securely with a clean kitchen towel or plastic wrap. Find a warm, draft-free spot in your kitchen – this is crucial for a successful rise. Let the dough proof for approximately 2 hours, or until it has impressively doubled in size, feeling soft and squishy, much like a fluffy pillow.

5. Punch & shape
   After its first rise, gently deflate the dough. This means giving it a soft ‘punch’ to release the air. Transfer the dough back to a lightly floured surface. Using a rolling pin, roll it out evenly into a rectangle, aiming for about ¼ inch (0.6 cm) thickness. Carefully trim any uneven edges to create clean lines, then slice the rectangle into 8 uniform pieces. These will be the individual bases for your Pan Coca.

6. First bake
   Preheat your oven to a blazing 230°C (446°F). Arrange the sliced bread pieces on a baking tray, ensuring they have a little space between them. Bake for precisely 7 minutes, or until they achieve a delicate, light golden hue. This initial bake is critical; it’s like their first step towards perfection, giving them a ‘pre-party glow-up’ and setting the stage for that ultimate crunch.

7. Slice & rub with garlic
   Allow the partially baked bread pieces to cool just enough so they are comfortable to handle. Carefully slice each piece open horizontally, similar to how you would prepare a slice of toast. Now for a pivotal flavor moment: take a halved raw garlic clove and vigorously rub its cut side all over the interior of each bread slice. This essential step infuses the bread with an aromatic, fresh garlic essence that forms the backbone of Pan Coca’s distinctive taste.

8. Second bake for crispiness
   Increase your oven temperature to 240°C (464°F), utilizing a fan-forced setting if available for optimal crisping. Return the garlic-rubbed bread slices to the oven for another 4 minutes. This second, hotter bake is specifically designed to achieve those coveted golden, irresistibly crunchy edges and a perfectly toasted texture. Watch them closely to prevent over-browning – we’re aiming for golden perfection!

9. Grate the tomato
   While your bread is crisping, prepare your topping. Take a large, perfectly ripe tomato. Using a box grater, grate the tomato directly into a clean bowl. There’s no need for tedious peeling; simply grate until you’re left with just the skin, which you can then discard. This method yields a wonderfully pulpy, juicy tomato base, far superior to finely diced tomatoes.

10. Dress it up and serve.
    Once your bread emerges from the oven, gloriously golden and aromatic, it’s time to assemble. Generously spoon that vibrant, juicy grated tomato mixture over each warm, garlic-kissed Tomato Bread slice. For an added layer of freshness and color, scatter a few fragrant fresh basil leaves. To truly elevate this Spanish delight, consider topping with delicate slices of exquisite Jamón Ibérico – it’s a game-changer that adds a rich, savory depth and an unparalleled authentic touch. Serve immediately and savor every bite!

While technically you don’t *have* to, including Jamón Ibérico truly elevates the Tomato Bread and infuses it with an authentic Spanish soul. Its rich, nutty, and savory notes perfectly complement the fresh tomato and garlicky bread. If you can’t find Jamón Ibérico, Jamón Serrano is a more readily available and excellent alternative. We recommend avoiding prosciutto if you’re aiming for traditional Spanish flavors, as its profile is distinctly Italian. However, even without any cured ham, the basic tomato and garlic bread is incredibly delicious on its own.

You could technically skip the second bake, but we strongly advise against it if you desire the ultimate Pan Coca experience! The initial bake cooks the bread through, but it’s the second, higher-temperature bake that creates that irresistible, deeply golden, and intensely crunchy texture that makes this dish so addictive. It transforms the bread from merely cooked to a perfectly crisp canvas for the juicy tomato topping, resulting in that unique “can’t-stop-eating-this” quality. Don’t deny yourself this glorious crunch!

Absolutely no shame in taking a delicious shortcut! While preparing homemade Pan Coca from scratch offers the unparalleled delight of a perfectly golden, crisp crust and a beautifully fluffy middle, you can certainly achieve fantastic results using store-bought rustic bread or pre-sliced baguette. The key is to choose a good quality bread with a firm texture. Just toast the slices until golden, rub them generously with raw garlic, and then pile on that dreamy, fresh tomato topping. It will still transport your taste buds straight to a sun-drenched Spanish vacation!

For the most vibrant and authentic Tomato Bread, the quality of your tomato is paramount. Look for large, ripe, and juicy varieties such as Roma tomatoes, vine-ripened tomatoes, or even heirloom varieties. The goal is a tomato with a deep red color and a fragrant aroma, indicating peak ripeness. Avoid watery or under-ripe tomatoes, as they won’t provide the necessary flavor or texture for the grated topping. The juicier and redder, the better!

While you *can* prepare the grated tomato topping a few hours in advance and store it in the refrigerator, we highly recommend making it fresh just before serving your Pan Coca. The flavors of fresh tomato, olive oil, and garlic are at their most vibrant and punchy when newly combined. If you do prepare it ahead, make sure to give it a good stir before spooning it over the bread, as the juices may separate. However, for maximum impact, fresh is always best!