Coca de recapte from Sud de France by Caroline Conran

Name: Coca de recapte from Sud de France by Caroline Conran
Ingredients: and optional - 20 slices of chorizo, botifarra blanca or sliced pure pork sausage; 2 red or green peppers; 300 ml lukewarm water; 2 tbsp olive oil; 3 tbsp olive oil; 1 large, ripe tomato, skinned, seeds removed and chopped; 1 onion, thinly sliced; 1 courgette (150g), thinly sliced; 500 g plain flour; 1 tsp fine salt

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The Catalan coca (plural coques) is part of the great pizza and flatbread family of the Mediterranean. Its Catalan name, however, shares the same linguistic root as our ‘cake’ or German’s...

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Ingredients

and optional - 20 slices of chorizo, botifarra blanca or sliced pure pork sausage
2 red or green peppers
300 ml lukewarm water
2 tbsp olive oil
3 tbsp olive oil
1 large, ripe tomato, skinned, seeds removed and chopped
1 onion, thinly sliced
1 courgette (150g), thinly sliced
500 g plain flour
1 tsp fine salt