Coca, Catalonia's thin traditional flatbread, is a practical way to use up leftover roasted vegetables. The thinly rolled, olive-oil dough bakes up light and crisp under its vegetable topping.
Dissolve the yeast in lukewarm water, add the flour, olive oil and salt, and knead for 10 minutes.
Rest the dough for 15 minutes, then roll it out thin into a rectangle.
Arrange the leftover roasted peppers and onion, along with the sliced tomato, over the rolled dough.
Bake the coca in an oven preheated to 220°C for 15 minutes, until the edges are golden.
Drain the vegetables before arranging them on the dough, or excess moisture softens the base and hinders baking. Prick the dough with a fork before baking to stop it from bubbling up. Allergens: contains wheat (gluten).
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