Coca de Recapte (Savory Vegetable Flatbread)

Ingredients

• 3 cups all-purpose flour
• 1 packet active dry yeast
• 1 cup warm water
• 1/4 cup olive oil, plus more for topping
• 1 tsp salt
• 2 red bell peppers, sliced
• 1 eggplant, sliced
• 2 tomatoes, sliced
• 1 onion, sliced
• 4 anchovy fillets, optional
• Salt and pepper to taste

Instructions

1. 1Dissolve the yeast in warm water with a pinch of sugar and let stand until foamy.
2. 2Mix the flour and salt, then work in the yeast mixture and olive oil to form a soft dough; knead until smooth.
3. 3Cover and let rise in a warm place for about 1 hour until doubled.
4. 4Meanwhile, roast the sliced peppers and eggplant with olive oil in a hot oven or grill until softened and lightly charred.
5. 5Roll out the risen dough into a large rectangle on an oiled baking sheet.
6. 6Arrange the roasted peppers, eggplant, sliced tomatoes, and onion over the dough, drizzling with more olive oil and seasoning with salt and pepper.
7. 7Lay anchovy fillets across the top if using.
8. 8Bake at 425°F for 25 to 30 minutes until the crust is golden and the vegetables are tender, then slice and serve warm.

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