Pan de coca

Method

Dissolve yeast in warm water, then mix with flour, salt and half the olive oil to form a soft dough; knead for 10 minutes until smooth and elastic, then leave to rise for 1-2 hours until doubled in size. While dough rises, heat remaining oil in a pan and gently cook sliced onions and diced peppers until soft, add diced tomatoes and cook until thickened, then season and cool. Turn dough onto an oiled baking tray and gently stretch into a rectangle about 1cm thick, dimpling the surface with your fingertips. Spread the cooled vegetable mixture evenly over the dough, scatter olives and anchovy fillets across the top, add rosemary sprigs and let rise for 30 minutes. Bake at 200°C for 25-30 minutes until golden and crisp, then cool slightly before serving warm or at room temperature.