Valencian tomato coca 🍅

For the dough: 380g whole wheat flour 120 ml EVOO 150 ml of beer Salt to taste Knead until the dough is not sticky, as it is wholemeal and absorbs the liquid ingredients, it is possible that we will have to correct with flour.

For the sauce: We put a spoonful of EVOO with a crushed clove of garlic in the fire at medium intensity. Fry the garlic and add the onion, carrot and bell pepper, all finely chopped. We let it cook little by little and we add crushed and chopped tomato in abundance. We leave it on the fire so that it loses water and the tomato is more concentrated. In my case I have chosen to put sausages and raw botifarra sausage that will be cooked in the oven. Oven at 210 degrees until the base is done, in my case it took about 20 minutes. When everything is ready you can grate a hard-boiled egg on top and enjoy.

Let me know if you make it and if you liked it!!!!