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1
Dough: Sprinkle yeast over 1/4 cup of the water and leave 5 minutes or until dissolved.
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2
Sift flour with salt onto a work surface and make a well in the center.
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3
Add the yeast mixture, remaining water and olive oil.
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4
Mix central ingredients with your fingertips, then gradually draw in flour to make a dough.
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5
Knead, adding more flour as necessary, for 5 to 10 minutes or until elastic.
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6
The dough should be soft, but only slightly sticky.
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7
Transfer dough to an oiled bowl, cover and let rise until doubled in bulk, 45 minutes to 1 hour.
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8
Heat the broiler.
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9
Broil the peppers until black and the skin is loosened, turning to cook them evenly.
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10
Cover them in plastic wrap to retain steam and let cool.
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11
Peel them, cut them in half and discard core and seeds.
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12
Rinse in cold water, dry, and cut the peppers in strips.
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13
When dough is risen, knead lightly to knock out air.
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14
On a floured surface, roll it into a l2-inch round or a 9x14-inch rectangle, stretching to size with your hands.
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15
It should be approximately a l/2-inch thick.
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16
Transfer to an oiled baking sheet and press on the surface of the dough with your fingertips so it does not puff evenly.
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17
Mix olive oil with paprika, salt and pepper and brush generously on dough.
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18
Spread evenly with sliced scallions, artichoke wedges, pepper strips, squid or fish and olives.
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19
Brush over remaining oil.
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20
Leave in a warm place l0 to l5 minutes until dough is puffy.
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21
Heat oven to 450F.
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22
Bake coca in heated oven l0 to l5 minutes until dough brown and crisp.
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23
Serve at room temperature.
