Coca with tomato and herring

Ingredients

Half a kilo of flour, 150 g of water, 175 g of olive oil, a piece of baker's yeast of about 25 g, salt, garlic, parsley and paprika, 3 or 4 tomatoes and four pinxes (herrings).

Preparation

To make the coca dough, we will put the flour in a bowl and in the middle we will make a hole where we will first put the glass of warm water in which we will have dissolved the yeast. Then we will add the olive oil and we will knead it until we get a dough that is neither too hard nor too loose. We will spread it on a baking tin that will be greased with oil. We will leave it to rise for between one and one and a half hours.

Salt the dough for the cake and in a bowl or glass mix a little oil with red pepper and with a brush paint the surface of the cake well. Then put the herrings without bones or cut into pieces and the tomatoes cut in half - they must be very ripe - and on top of each half tomato put a teaspoon of chopped garlic and parsley, a pinch of sugar and a teaspoon of chopped bread or Maria biscuit.

Bake for about 35 or 40 minutes at 180 degrees or until we see that it is ready.