Paprika cake

Ingredients for 8 servings:

• 12 tbsp olive oil
• 120 ml carbonated mineral water
• 400 g wheat flour type 405
• 1 tsp salt
• 2 large bell peppers, red and green
• 2 m.-large tomato(s)
• 2 m.-sized onion(s)
• 2 large garlic cloves
• 2 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

vegan, for one tray

For the dough, dissolve the salt in the mineral water in a bowl. Mix with the olive oil. Gradually sift in the flour and stir or knead until a smooth dough forms. Then let it rest for 30 minutes. Meanwhile, rinse the peppers and tomatoes, peel the onions and garlic. Dice the peppers, tomatoes and onions, and finely chop the garlic. Combine everything in a bowl, season with salt and pepper, and mix with 2 tablespoons of olive oil. Set aside. Preheat oven to 175°C (top/bottom heat). In the meantime, spread the dough evenly with your hands on a baking sheet lined with baking paper. Spread the prepared vegetable mixture, including any liquid, on top. Bake the pepper cake on the middle rack for about 40 minutes. Then grill it under the hot oven grill for a few minutes until small, dark peaks form. The cake is delicious both warm and cold.