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1
Preheat your oven to 180C.
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2
In a large mixing jug, mix the water with the yeast and then add the olive oil and a pinch of salt and stir together.
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3
In a mixing bowl, sift together the flour, cornstarch and oregano.
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4
Make a well in the centre and pour in your water, mixing and kneading until the dough comes together and forms a ball.
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5
Cover with a tea-towel and leave to rest for 30 minutes.
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6
In a pestle and mortar, mash together your garlic cloves with 1tsp olive oil and the paprika.
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7
Set a frying pan over a medium heat and add the rocket together with the garlic mix and cook until the rocket starts to wilt.
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8
Set aside.
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9
After the 30 minutes, take your dough and working on some floured baking paper, work it into rectangle using a rolling pin.
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10
Then place it on a baking tray and put it into your pre-heated oven for 5 minutes.
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11
Remove the coca from the oven and then cover with the slices of tomatoes and onion.
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12
Put it back into the oven and bake for a further 10 minutes or until tomatoes and onion became soft.
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13
Remove from the oven once again, this time adding the slices of fuet and sprinkling over the valdeon.
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14
Bake again for 10 more minutes or until the cheese has completed melted.
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15
Remove from the oven for the last time and garnish with the garlic rocket.
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16
Cut into squares and serve.
