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1
To make the dough, sprinkle the yeast over 1/4 cup of the water and stir to dissolve.
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2
Let stand until foamy, about 5 minutes, or until dissolved.
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3
Sift the 1 3/4 cups flour and the salt onto a work surface and make a well in the center.
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4
Add the yeast mixture, remaining water, and the olive oil.
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5
Mix the ingredients in the well together with your fingertips, then gradually draw in flour to make a dough.
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6
Knead, dusting with flour as necessary, for 5 to 10 minutes, or until elastic.
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7
The dough should be soft, but only slightly sticky.
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8
Transfer the dough to an oiled bowl and turn to coat it with oil.
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9
Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in bulk, 45 minutes to 1 hour.
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10
Prepare a very hot fire (525 to 550F) in a wood-fired oven or cooker.
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11
Knead the dough lightly on a floured board for 2 minutes.
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12
Roll into a 9 by 14-inch rectangle, stretching to size with your hands.
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13
It should be about 1/2 inch thick.
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14
Transfer to an oiled baking sheet and dimple the surface of the dough with your fingertips so it does not puff evenly.
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15
To make the topping, mix the 1/4 cup olive oil, pimenton, salt, and pepper together in a small bowl and brush half of this mixture generously on the dough.
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16
Spread evenly with the romesco sauce, then the green onions and oregano.
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17
Brush the edges of the crust with olive oil.
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18
Leave in a warm place for 10 to 15 minutes, or until the dough is puffy.
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19
Bake the bread in the oven for 10 minutes, rotating the pan once to bake evenly.
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20
Top with the roasted potatoes and continue to bake until the crust is brown and crisp, about 15 minutes.
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21
Remove from the oven and brush the edges of the crust with olive oil.
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22
Top with sliced eggs and cut into serving-size slices or squares.
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23
Serve warm or at room temperature.
