Red pepper coca

Ingredients for the dough

- 130 g of water, 15 g of baker's yeast, 75 g of olive oil and 350 g of loose flour.

Ingredients for covering the coca

- 8 large red peppers, 6 cloves of garlic, olive oil mixed with sweet red pepper and salt to paint the cake.

Preparation

- In a bowl, mix the warm water with the yeast until it melts, then add the oil, stir and gradually add the flour until you get the cake dough, which should be manageable.

Cover the bowl with a clean kitchen towel and let it rest until it doubles in volume.

Separately, we will have greased the peppers with olive oil and we will have baked them for about 40 minutes (20 per side) and when they are warm we will peel them and also remove the seeds.

When the dough has risen, we will put it on the baking tray, greased with oil and we will shape it into a cake and thin it with the rolling pin.

We will let it rest for 10 or 15 minutes more covered with the kitchen towel and then we will paint it with olive oil mixed with sweet paprika and salt, and on top we will put the peppers cut into strips and without seeds or skin.

Let it rest for five minutes and we can bake it for 30 minutes at 180 degrees with the oven already hot.