Tomato Bread

This isn’t just toast. This is Tomato Bread (Pan Coca)— Spain’s crispy, golden love letter to bread and tomatoes.

Rustic, crunchy, and garlicky perfection, topped with juicy tomatoes, olive oil, and a whisper of sea salt. It’s bold and breezy. The kind of thing you throw together and suddenly feel like you’re on a sun-drenched terrace in Barcelona with a glass of wine in one hand and your second slice in the other.

Minimal ingredients. Maximum flavor. And yes, Tomato Bread is way sexier than bruschetta.

• The Secret Behind Tomato Bread
• What’s In Tomato Bread.
• Let’s Build This Spanish Icon
• FAQs
• Tomato Bread – Spanish Pan Coca Recipe

The Secret Behind Tomato Bread

The truth about Tomato Bread is that it hits every craving. Crispy edges flirting with olive oil. A soft, golden center that soaks it all up. Garlic is doing that low-key seduction thing. And tomato? Loud, messy, and totally unapologetic.

If you’re short on time, don’t worry, you can make Tomato Bread quickly by skipping the bread making entirely and cutting up and frying baguette slices. Nothing beats homemade bread but the tomato sauce will still be a fan favourite!

It’s like pan con tomate’s bolder, hotter cousin — the one that shows up late, looks amazing, and still gets all the compliments. Planning a Spanish night in? Start with this Paella and let this Tomato Bread bring the crunch. No fluff. No fuss. Just pure Spanish drama on toast.

What’s In Tomato Bread.

Tomato Bread doesn’t ask for much — just a few real ingredients and zero drama. You probably already have most of it in your kitchen. And if not? It’s worth the trip.

• Tomato : Fresh, juicy, and grated raw — this is where the magic starts.
• Garlic : Rubbed on warm bread like a love spell. Subtle, but unforgettable.
• Olive Oil : Bold, golden, and unapologetically generous. Don’t hold back.
• Flour : Just your everyday kind — humble, but it brings the crunch.
• Sea Salt : Sharp, clean, and essential. It makes every flavor pop.

Note: Please see Recipe Card at the bottom for full list of ingredients and measurements.

Let’s Build This Spanish Icon

Tomato Bread looks fancy, but it’s basically dough, heat, and a few bold moves. You don’t need a mixer. You don’t need a lot of time. Just follow these simple steps — crisp edges and juicy tomato payoff guaranteed.

1. Activate the yeast In a small bowl, mix warm water, sugar, and yeast. Let it sit until bubbly and foamy — that’s the yeast telling you “I’m awake.”

1. Make the dough In a large bowl, make a well in the flour. Add salt to the edges, pour olive oil in the center, and gradually mix in the yeast. Use a spoon, or go in with your hands — we won’t judge.

1. Knead it well Transfer it to a floured surface and knead for 8–10 minutes until smooth, springy, and not sticky.

1. Let it rise Pop it in an oiled bowl, cover with a towel, and let it rise in a warm spot until doubled in size — about 2 hours.

1. Punch & shape Gently deflate the dough (yes, punch it), then roll it out into a rectangle. Trim the edges and slice into 8 pieces.

1. First bake Arrange on a tray and bake at 230°C (446°F) for 7 minutes until just golden. Think of this as their pre-party glow-up.

1. Slice & rub with garlic Once they’ve cooled a bit, slice each piece open like toast and rub with raw garlic. This is the flavor move.

1. Second bake for crispiness Back in the oven at 240°C (464°F) for 4 minutes — now we want golden, crunchy edges.

1. Grate the tomato Grab a ripe tomato and grate it straight into a bowl — no peeling needed. Toss the skin when you’re done. Easy.

1. Dress it up and serve . Spoon that juicy tomato mixture over your golden, garlic-kissed Tomato Bread . Add a few fresh basil leaves or top with Jamón Ibérico.

Spanish Tomato Bread doesn’t like to show up alone — it loves good company.

Pair it with golden Spanish Omelette , melt-in-your-mouth Cheesy Potatoes , rich Osso Bucco , or that bold Spanish Chicken and Rice that knows how to hold its own. As an entrée, it doesn’t just show up — it sets the mood .

Technically no… but Jamón Ibérico brings the real Spanish soul in Tomato Bread .

You could , but why deny yourself that golden crunch? The second bake is what gives it that “can’t-stop-eating-this” texture.

No shame if you cheat a little. While homemade Pan Coca gives you that perfect golden crisp and fluffy middle, you can totally use store-bought rustic bread or baguette slices. Just toast them up, rub with garlic, and pile on that dreamy tomato topping. It’ll still taste like a vacation.

Get afreeeBook!

IngredientsUSMetric1x2x3x

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

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Tomato Bread – Spanish Pan Coca Recipe

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

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

Thank You! https://cafedelites.com/tomato-bread-spanish-pan-coca/