Coca de recapte

To make the dough we mix in a bowl: water, oil, yeast, a little salt and little by little we add the flour.

Knead until it does not stick to the hands (if necessary add more flour / oil), and let stand in a covered bowl for at least 1 hour.

To make the escalivada, roast the peppers, eggplant and onion until very tender. They can be grilled, but I have chosen to bake them in the oven.

Once the time has elapsed, roll out the dough and add the ingredients: spread a tomato base, then the tuna and finally the escalivada and olives.

Bake in the oven at 200°C until the dough is crispy and once ready, let it cool.