Coca Recipe by Samuel & Samantha Clark

Ingredients

• 225g unbleached strong white bread flour, plus extra for dusting
• ¾ tsp fine sea salt
• ½ tsp dried yeast
• 150ml tepid water
• 1 tbsp olive oil
• 5 tbsp olive oil, plus an extra drizzle
• 1 large onion, finely chopped
• 2 tbsp chopped fresh oregano or marjoram
• 500g spinach, washed (make sure the leaves are well dried – otherwise the cooked spinach can be a bit watery)
• 50g currants, soaked in warm water until plump, then drained
• 50g pine nuts
• 8 salted anchovy fillets, halved lengthways (optional)
• 1 medium aubergine, cut into 1-1.5cm cubes
• 1 tsp fine sea salt
• 10 tbsp (150ml) olive oil
• 1½ large Spanish onions, roughly chopped
• 2 red peppers, cut in half lengthways, seeded and thinly sliced
• 1 heaped tbsp finely chopped fresh rosemary