← Nouns Cooking · Spanish

Ingredients

• 300 g strong white bread flour
• 4 g fast-action dried yeast
• 1 tsp Salt
• 170 ml lukewarm water
• 3 tbsp Olive oil
• 1 large aubergine
• 2 red peppers
• 1 large onion, unpeeled
• 3 tbsp extra virgin olive oil
• flaky salt
• 8 anchovy fillets or sardines (optional)

Method

1. Heat the oven to 200°C (400°F). Rub the whole aubergine, peppers and onion with a little oil, put them on a tray and roast for 45 min, turning once, until collapsed and charred in places.
2. Meanwhile, make the dough: mix the flour, yeast and salt, add the water and oil and knead for 8 min until smooth. Cover and leave in a warm place for 1 hour until doubled.
3. Put the roasted vegetables in a bowl, cover and cool for 10 min, then peel them, discard the seeds and tear the flesh into long strips. Toss with salt and the rest of the oil.
4. Turn the oven up to 220°C (425°F). Stretch the dough on an oiled baking tray into a long oval about 5 mm thick, pressing dimples into it with your fingertips.
5. Lay the vegetables over the dough, leaving a narrow border, and add the anchovies or sardines if using. Bake for 20–25 min, until the edges are crisp and golden and the base is cooked through.
6. Drizzle with a little more oil and serve warm or at room temperature, cut into strips.

Tips

• In Catalonia it is often topped with salted anchovies or sardines, which make it no longer vegetarian.
• Leftover escalivada makes a quick topping and skips the roasting.

Sources

Written in our own words after cross-checking these recipes:

Foods & Wines from Spain Directo al Paladar