Crispy Spanish Flatbread with Roasted Vegetables

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
• 1 small eggplant, sliced 1 small eggplant, sliced
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika 1/2 teaspoon smoked paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 8g (Saturated Fat: 1g)
• Carbohydrates: 39g (Sugar: 4g)
• Protein: 6g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, and salt. Gradually add the warm water and olive oil, and mix until a dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic. Place the dough back in the bowl, cover with a clean kitchen towel, and let it rise for 1 hour, or until doubled in size.
3. 3.
   Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
4. 4.
   In a separate bowl, toss the sliced bell peppers, eggplant, red onion, minced garlic, dried oregano, smoked paprika, salt, and pepper. Ensure the vegetables are evenly coated with the seasoning.
5. 5.
   Roll out the dough into a thin rectangular shape on a lightly floured surface. Transfer the dough to the prepared baking sheet.
6. 6.
   Arrange the seasoned vegetables on top of the dough, leaving a small border around the edges. Drizzle with a little olive oil.
7. 7.
   Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the vegetables are tender.
8. 8.
   Remove from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature.

Treat your ingredients with care...

• Bell peppers — For a smokier flavor, you can roast the bell peppers before slicing and adding them to the dough.
• Eggplant — To remove any bitterness from the eggplant, sprinkle salt on the slices and let them sit for 15 minutes. Rinse and pat dry before using.
• Olive oil — Use extra virgin olive oil for the best flavor.

Tips & Tricks

• For a crispier crust, preheat the baking sheet in the oven before placing the rolled-out dough on it.
• Experiment with different vegetable combinations, such as zucchini or mushrooms, to personalize the toppings.
• Add a sprinkle of crumbled feta cheese or grated Parmesan on top before baking for an extra burst of flavor.
• Serve the Coca de Recapte with a drizzle of balsamic glaze or a dollop of aioli for added richness.
• Leftovers can be enjoyed the next day by reheating in a toaster oven or oven to regain the crispiness.

Serving advice

Serve the Coca de Recapte as an appetizer or main course. Cut it into smaller pieces for a tapas-style presentation or larger slices for a heartier meal. Pair it with a fresh green salad dressed with a light vinaigrette to complement the flavors.

Presentation advice

To enhance the presentation, garnish the Coca de Recapte with a sprinkle of fresh herbs, such as parsley or basil, before serving. The vibrant colors of the roasted vegetables will make the dish visually appealing.