Amidst the abundance of cookie-scented candles, the aroma of roasted peppers remains unparalleled for many, reminiscent of the beloved Pitiusa dish, coca de pebreres. This simple recipe features a basic dough made from flour, water, salt, and oil—no yeast or rising required. The roasted peppers, ideally prepared a couple of days in advance, enhance the dish’s flavor. The dough, rolled thin, is topped with strips of roasted red peppers, garlic paste, olives, and baked until the edges caramelize with the peppers’ juices. For full recipe please visit Diario de Ibiza website here.