A staple of Mediterranean Spain, the chewy, oblong flatbreads known as coques are the ultimate comfort food for locals and travellers alike. This summery version makes great tapas when cut into small pieces.
1 heaped cup flour
1 level tsp active dry yeast
1/2 tsp salt
1/2 cup extra virgin olive oil, plus extra for brushing
1/2 cup lukewarm water
1 clove garlic, finely chopped
1 large sweet onion, sliced thinly
1 pinch chili flakes
1 large sweet red pepper, sliced thinly
2 small zucchini, thinly sliced
Salt and pepper to taste
4 oz cherry tomatoes, halved
1/4 cup olives, optional
1 tbsp oregano, finely chopped
Extra flour or polenta for baking sheet
Preheat oven to 400F.
Stir together flour, yeast and salt in bowl of stand mixer fitted with dough hook. Add oil and water and mix until dough is smooth—about 5 minutes, or 10 minutes if kneading by hand. Cover bowl with tea towel and allow to rise for about 3 hours at room temperature.
Using your fingertips, lightly stretch dough into an oval shape. Brush both sides with olive oil and place on a baking sheet sprinkled with flour or polenta.
Heat remaining olive oil in a pan, add garlic, onion, chili flakes and peppers and cook until al dente. Stir in zucchini and cook for a few more minutes. Season with salt and pepper to taste. Arrange topping over bread and bake for 30 minutes, or until crust is golden brown. Sprinkle with oregano and serve warm or at room temperature.
Use good quality Spanish olive oil if you can find it. It has a distinct flavour compared to oils from other regions.