Coca de Verdures

Method

1. Stir 1.5 g of dried yeast into 65 ml of warm water (about 35C) and leave 5 minutes until it clouds. Put 110 g of strong white flour and 2 g of fine salt in a bowl, pour in the yeasted water and 1 tsp of olive oil, and bring together with your hand into a soft, slightly sticky dough.
2. Knead on an unfloured worktop for 5 minutes, until the dough is smooth and springs back slowly when pressed. Return it to the bowl, cover with a cloth and leave in a warm place for 1 hour, until roughly doubled.
3. While the dough rises, cut 0.5 onion into fine half-moons and 0.5 red pepper into strips about 5 mm wide. Toss them in a bowl with 2 tsp of olive oil and a good pinch of flaky sea salt, and leave to sit so the salt draws out some moisture and softens them.