Coca de tomate valenciana ¡Fácil y deliciosa!

In a bowl, combine warm water and yeast. Let it sit for 5 minutes until frothy.

In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture and olive oil.

Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth.

Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Preheat the oven to 475°F (245°C).

Once the dough has risen, punch it down and divide it into 4 equal pieces.

Roll each piece into a flatbread shape, about 1/4 inch thick.

In a bowl, mix the roasted red peppers, diced tomatoes, garlic, smoked paprika, salt, and black pepper.

Spread the pepper-tomato mixture evenly over each flatbread.

Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.

Remove from the oven, garnish with fresh basil leaves, and serve warm.

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