READY IN
60 mins (+ 2h provinng)
COOKING TIME
35 mins
PREP TIME
25 mins
SERVES
Serves 2
ingredients
- 165 ml lukewarm water
- ½ tsp dried yeast
- 250 g strong bread flour
- ¾ tsp fine sea salt
- Extra virgin olive oil
IN STOCK
- 1 jar chargrilled peppers
IN STOCK
- 3 red onions, peeled, each cut into 8 segments
- 1 aubergine, diced (1 cm pieces)
- 1 tsp sweet smoked paprika
OUT OF STOCK
- 1 tin sardines
IN STOCK
- 2 tbsp chopped parsley
Method:
- Preheat the oven to 230°C/210°C fan.
- Mix the water and yeast in a small bowl. Sift the flour and salt into a medium bowl and mix well. Pour in the yeasted water and 1 tbsp extra virgin olive oil and bring together to a shaggy dough. Scrape the mixture onto a clean work surface and knead for 7 mins until the dough is soft and silky smooth. Don’t be tempted to add more water. Use a dough scraper if necessary to bring the bits together. Shape into a ball and place in a lightly oiled bowl, cover, and leave to rise for 1-2 hours.
- Place the onions and aubergine on a lined baking tray. Season with salt and pepper, sprinkle with the smoked paprika and add 2 tbsp extra virgin olive oil. Mix well and roast for 20 minutes, turning occasionally. Remove from the oven when the vegetables are soft and slightly charred.
- Remove the dough from the bowl, place on a lightly floured work surface and cut in two equal sized pieces. Roll each into a rectangle, about 3 mm thick, and place gently on a parchment-lined baking tray. Cut the peppers into 1 cm strips. Top the dough with the roasted vegetables, lay the peppers in parallel lines, interspersed with the sardines. Drizzle with a little more olive oil and bake for 10-15 mins.
- Brush a little olive oil on the crust, sprinkle with chopped parsley and serve.
Little tip:
Brush the coca with the sardine oil for extra flavour.
ingredients
- 165 ml lukewarm water
- ½ tsp dried yeast
- 250 g strong bread flour
- ¾ tsp fine sea salt
- Extra virgin olive oil
IN STOCK
- 1 jar chargrilled peppers
IN STOCK
- 3 red onions, peeled, each cut into 8 segments
- 1 aubergine, diced (1 cm pieces)
- 1 tsp sweet smoked paprika
OUT OF STOCK
- 1 tin sardines
IN STOCK
- 2 tbsp chopped parsley