Coca with Romesco and grilled vegetables EN

Coca is the Spanish "Pizza" or focaccia I would say.

It is made in Catalonia, Valencia and the Balearic Islands.
It can be made with various topings and its dough from very fluffy to thin and crunchy.
This time I made a crunchy Coca with grilled vegetables and romesco sauce that is famous in Catalonia.
It is a vegan dish, ideal for a first course or a snack.
I usually make the romesco sauce and the grilled vegetables the day before so it is easier to prepare Coca when I need it.
Save energy by roasting vegetables and Romesco ingredients (tomatoes and garlic) together.

Ingredients:

For the dough:

350g  strong flour
1 teaspoon salt
1 sachet of dry yeast (7 grams)
75 ml olive oil
200 ml of white wine

Romesco sauce (for this recipe you will use more or les the half of this dose):

3 large tomatoes
1 medium garlic head
30g roasted almonds
30g roasted hazelnuts
3 slices of bread
200ml olive oil
1-2 tablespoons of good vinegar
3 ñoras or 1 teaspoon smoked paprika
1 teaspoon of sweet paprika
1/4 teaspoon cayenne pepper
1/2 garlic clove (optional)
Salt
Pepper

For grilled vegetables:

1 large eggplant
1 large green bell pepper
1 large red bell pepper
2 yellow onions
3-4 large protobello mushrooms
Salt
Pepper
Vinegar
Olive oil

Romesco:

Open the ñoras and remove the seeds. Immerse them in a bowl with water for 3 hours.
Put the tomatoes on a tray, brush them with some oil and make a cross cut on top so you can peel them later. Wrap the garlic in parchment paper and aluminium foil. Bake the tomatoes at 200ºC for about half an hour and the garlic for one hour.

I roasted the nuts in the oven the last time I made the sauce because I had raw. Hazelnuts needed 10 'and almonds 15'.
Fry the bread with olive oil until golden brown.
When all the ingredients of the sauce are at room temperature, put them in a powerful blender and beat them until get a thick sauce. Put the sauce in jars. Keep in the refrigerator for 2 to 3 weeks.

Roasted vegetables:

Put the aubergine, the peppers, the mushrooms on a baking tray and add a some oil on them. With a fork prick the aubergine and peppers to avoid bloating. Cut the onions in half, spread some oil on them and wrap them with parchment paper and aluminium foil.
Bake the mushrooms at 200°C for 10', and the rest for about 40' or until soft.
Take them out of the oven, let them cool a little (close the peppers in a bowl with a lid or plastic wrap so that they "sweat" and you can peel them easily.
Peel the aubergine and peppers and cut all the vegetables into strips. Put them in a bowl and add salt, pepper, vinegar and oil. Stir slightly.

Dough:

Put the flour and salt in a bowl and mix. Add wine, oil and yeast and knead until the dough comes together.

Knead for 5 minutes on the counter.

Cover with plastic wrap and let it rest.

To bake Cocas:

Divide the dough into three parts. Spread each part on parchment paper. Pierce the dough with a fork. 

Bake at 220°C for about 10 minutes or until golden brown. Let the base cool down.

 Spread a generous dose of romesco sauce on the base and finally spread the roasted vegetables. Bake at 220°C for about 5' (we only want the sauce and vegetables to heat up).

Serve immediately.