This fresh and easy to make dish is found in every bakery on Mallorca! The olive oil based crust is topped with fresh Mediterranean vegetables available in most parts of the world.
Preheat the oven to 375 degrees and place the rack on the lower third of the oven.
Line a baking sheet with a piece of parchment paper.
Place 1 cup flour in a bowl. Add the olive oil, sparkling water and salt. Mix with your hands or a spoon until the dough starts to come together.
Add flour a little at a time, until the dough is no longer sticky. This may require a little more or less than the amount stated.
Press dough evenly onto parchment paper on cookie sheet in a rectangle shape. I use a 12x15 inch pan.
Bake crust at 375 for 15 minutes or until top starts to turn golden.
While the crust is baking, prepare the salad by dicing the veggies. Place in a bowl. Add 3-4 teaspoons Spanish paprika, 1 teaspoon salt and 2 tablespoons of olive oil. Toss until combined.
Remove the crust from the oven when golden.
Increase oven temperature to 400 degrees.
Top the baked crust with veggies or “salad” and bake for 15-20 minutes more. Remove from the oven.
Drizzle the baked coca with a little more olive oil , sprinkle with finishing salt.
Cut into slices, serve immediately or at room temperature.
Store any leftover slices wrapped in parchment paper. Refrigerate if not eaten after one day.