Catalan Coca de Recapte with Roasted Peppers, Eggplant and Onion

What you need

• 250 g (2 cups) bread flour
• 175 ml (3/4 cup) warm water
• 3 g (1 tsp) instant yeast
• 1 1/2 tsp fine salt
• 4 tbsp extra virgin olive oil, for the dough, vegetables and drizzling
• 2 (about 400 g / 14 oz) red bell peppers
• 1 (about 400 g / 14 oz) large eggplant
• 1 medium onion, unpeeled
• 6 anchovy fillets, oil-packed, drained
• 2 tbsp flat-leaf parsley, chopped
• flaky salt, to taste

Method

Restated from the original video

1. 1

   Heat the oven to 190 °C (375 °F). Prick the eggplant a few times with a fork. Put the peppers, eggplant and whole onion on a foil-lined tray.

2. 2

   Roast for 50-60 min, turning the peppers halfway, until the skins are blistered and the flesh is very soft.

3. 3

   Meanwhile, mix the flour, yeast and fine salt in a bowl. Add the water and 1 tbsp of the olive oil and stir into a sticky dough. Knead with wet hands for 4-5 min.

4. 4

   Cover the dough and leave it in a warm spot until doubled, 1-1 1/2 hours.

5. 5

   Move the hot vegetables to a bowl, cover with a plate and let them steam for 15 min.

6. 6

   Peel the peppers and remove the stems and seeds. Peel the eggplant and onion. Tear the peppers and eggplant into broad strips and cut the onion into thin strips. Season with flaky salt and 1 tbsp olive oil.

7. 7

   Raise the oven to 250 °C (480 °F) and put a baking sheet inside to heat for 20 min.

8. 8

   Oil a sheet of baking paper. Gently stretch the dough on it into a rectangle about 25 x 35 cm (10 x 14 in). If it springs back, cover it and rest 5-10 min, then stretch again.

9. 9

   Arrange the pepper and eggplant strips in alternating rows, fill the gaps with onion and lay the anchovies on top. Drizzle with the remaining olive oil.

10. 10

    Slide the paper onto the hot baking sheet. Bake until the edges are golden and the base is crisp, 12-15 min.

11. 11

    Scatter with parsley, cool on a rack for 5 min and cut into squares.

Imported from bake-street.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.