For the crust, preheat the oven to 375 degrees F. Place the flour in a bowl, then use a wooden spoon to make a hole in the middle. Put the yeast, egg, butter, olive oil, salt, and sugar in the hole. Mix the ingredients with the wooden spoon, then gradually stir in the water.
Place the dough on a worktop and knead it by hand until it’s smooth and homogeneous. Allow the dough to rest.
For the salad, finely dice the pepper, tomatoes, and onion and put them into a large bowl. Add the parsley (if using), paprika, salt, pepper, and olive oil. Mix to combine the ingredients.
Place the dough in the center of a baking sheet and start pressing from the center outwards, pulling the sides slightly if necessary.
Spread the vegetables over the dough, then bake the flatbread for 15 minutes. Increase the oven temperature to 400 degrees F and bake the coca for 5 minutes, until …..
Sprinkle the parsley leaves over the flatbread. Cut it into small squares for serving as an appetizer or into four squares for serving as a main dish.