Red pepper coca

Ingredients for 1 servings:

• 170 ml water, lukewarm
• 170 ml olive oil
• 1 tbsp sugar
• 1 packet of dry yeast
• 400 g flour
• 4 large bell peppers
• 1 tsp, heaped salt
• 1 tbsp sugar
• Pepper, plenty
• 1 bunch of parsley
• 2 cloves garlic
• 4 tbsp olive oil
• 1 dashes lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Mallorcan specialty – the slightly different yeast dough, topped with red pepper

Combine lukewarm water, oil, and sugar in a bowl. Mix the dry yeast with the flour and add it to the liquid. Knead with your hands until you have a smooth dough and let it rise for 45 minutes. In the meantime, wash the bell peppers and cut them into long strips. Mince the parsley with a mezzaluna knife, not too finely. Mix the salt, sugar, pepper, and crushed garlic with the lemon juice and mix with the parsley. Then add the olive oil, mix well, add to the bell pepper strips, and mix well again. Spread the fairly fatty dough evenly on a baking sheet lined with baking paper and arrange the marinated bell pepper strips evenly on top. Bake in an unheated oven at 180°C (fan setting) for about 45 minutes.