Coca de Recapte

Instructions

1. Prepare the dough
   In a large bowl, dissolve the yeast in warm water and let it sit for 5 minutes until foamy. Add the flour, olive oil, and salt, then mix until a dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
2. Prepare the vegetables
   While the dough is rising, preheat the oven to 200°C (400°F). Toss the bell peppers, eggplant slices, and onion with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until soft and slightly caramelized. Remove from the oven and set aside.
3. Shape the coca
   Punch down the risen dough and roll it out on a floured surface into a large rectangle or oval shape, about 1cm thick. Transfer to a baking sheet lined with parchment paper. Using your fingers, create small indentations all over the surface of the dough. Brush with olive oil and let rest for 15 minutes.
4. Assemble and bake
   Arrange the roasted vegetables, tomato slices, and olives evenly over the dough. Sprinkle with thyme leaves and smoked paprika. Drizzle with a little more olive oil. Bake in the preheated oven for 20-25 minutes until the crust is golden and crisp.
5. Serve
   Remove the coca from the oven and let it cool slightly. Cut into squares or rectangles and serve warm or at room temperature. Traditionally, coca de recapte is served as a main course with a side salad or as part of a tapas spread.