Coca de recapte

Method

Mix flour, water, salt and yeast to form a dough, then knead for 10 minutes until smooth and elastic. Add 40ml of olive oil and knead for a further 5 minutes. Leave to prove for 90 minutes until doubled in size. Meanwhile, slice all vegetables into thin rounds and toss with salt, pepper and rosemary. Heat remaining oil in a large pan and soften the onions, then add remaining vegetables and cook gently for 15 minutes until tender. Stretch the dough onto a large oiled baking tray into a rectangle about 1cm thick, then dimple the surface with your fingertips. Arrange the cooled vegetables over the dough in an attractive pattern, pressing gently into the surface. Prove for 30 minutes, then bake at 220C for 25-30 minutes until the crust is golden. Scatter sea salt flakes over the hot coca and serve warm or at room temperature.