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1
Heat the 2 tablespoons olive oil in a large skillet over medium-low heat.
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2
Add the onion and cook until limp but not browned, 5 to 7 minutes, stirring occasionally.
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3
Add the roasted peppers and cook for about 5 minutes, stirring.
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4
Add the granulated sugar, vinegar, and 2 tablespoons water and stir until the sugar dissolves.
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5
Cover the skillet, reduce the heat to low and cook until the liquid is reduced, about 10 minutes, stirring from time to time.
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6
Season with salt to taste and let the pepper mixture cool completely.
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7
Place an oven rack in the center and preheat to 450 degrees .
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8
Lightly brush a 17-by-11-inch baking sheet with olive oil.
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9
Lightly flour a work surface.
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10
Using a floured rolling pin, roll out the dough so it is roughly the size of the baking sheet.
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11
Transfer it to the oiled baking sheel and brush it with olive oil.
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12
Spread the filling evenly on top.
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13
Bake the coca on the center rack until it is light golden and baked through, 18-20 minutes.
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14
Let the coca cool to warm (or make the coca ahead, which actually adds to its flavor; reheat it gently before serving).
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15
Cut the coca into rectangles (Kitchen scissors work well here), dust lightly with confectioner's sugar, and serve at once.
