Ingredients
For the Crust (Coca)
- 2 cups flour, plus more if needed
- ½ tsp bread yeast
- 1 large egg
- 1 tbsp butter, melted
- ½ cup extra virgin olive oil
- 1 tsp salt
- ½ tsp sugar
- ½ cup warm water
For the Salad (Trampó)
- 1 small green bell pepper
- 2 tomatoes
- 1 white onion
- Chopped parsley, to taste, optional
- 1 tsp sweet paprika (pimientón)
- Salt and black pepper, to taste
- 3 tbsp olive oil
For Serving
- Parsley leaves
Method
- 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.