Coca de Escalivada

Name: Coca de Escalivada
Ingredients: 1 2/3 cups bread flour (about 200 grams); 1 teaspoon dry active yeast (about 4 grams); 1/2 cup water, at room temperature (about 100 ml); 1 pinch salt; garlic powder; oregano; 1 tablespoon extra virgin olive oil; 2 Roma tomatoes, crushed; 1 eggplant; 1 large red bell pepper; 1 large onion

Virginia. @Beato3682

Barcelona

Escalivada is a very typical dish in Catalonia, and it's one of those dishes I absolutely love. Since I didn't have any rustic country bread, which is great for serving with it, I made a coca instead.

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Ingredients

For the coca
1 2/3 cupsbread flour (about 200 grams)
1 teaspoondry active yeast (about 4 grams)
1/2 cupwater, at room temperature (about 100 ml)
1 pinchsalt
garlic powder
oregano
1 tablespoonextra virgin olive oil
2Roma tomatoes, crushed
For the escalivada
1eggplant
1large red bell pepper
1large onion

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Steps

1

First, take the eggplant, red bell pepper, and onion and roast them. With the oven preheated to 375°F (190°C), roast for about 1 hour and 30 minutes.
2

Meanwhile, prepare the dough. First, mix all the dry ingredients in a bowl, then add the oil and water. Start mixing with a spatula, then knead by hand for about 10 to 15 minutes until well combined. Let the dough rest for about 20 minutes. I cover the dough with a kitchen towel. Then, divide the dough into 2 balls and roll them out with a rolling pin. Prick with a fork and bake at 400°F (200°C) for about 20 to 30 minutes.
3

While the vegetables are roasted and have cooled slightly, peel them and cut into strips.
4

Once the cocas are baked, spread the crushed tomato on top with a spoon.
5

Arrange the roasted vegetables on top. Season to taste—I added a little salt and olive oil. Ready to eat!