Place each loaf of bread dough in separate bowl. Add 1 tablespoon oil to each; season each with 1/4 teaspoon pepper. Knead each in bowl until oil is well incorporated, about 3 minutes. Let dough rest in bowls 10 minutes.

Oil two 15 x 10 inch (38 x 25 cm) baking sheets. Turn out dough onto floured surface; knead 1 minute. Roll out each dough piece to irregular 13 x 9 inch (33 x 23 cm) rectangle, pulling and stretching dough. Transfer each to prepared sheet. Brush each with 1 tablespoon oil. Let dough rise uncovered in warm draft-free area until puffy, about 30 minutes.

Meanwhile, preheat oven to 400F/205C. Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onions and garlic; sauté 1 minute. Add bell peppers and chard ribs and sauté until tender, about 10 minutes. Add chard leaves and stir until just wilted and coated with oil, about 3 minutes. Season with salt and pepper.

Press dough all over with fingers, forming indentations. Brush each with 1 tablespoon of oil. Spread vegetables over, leaving 1 inch / 2.5 cm border. Bake until crusts are golden, about 25 minutes. Serve at room temperature.

Makes 2 cocas (8 Servings).

Known as coca, this is the traditional street food of Palma. The name derives from the latin verb coquere, which means "to cook". Shaped in a long oval or rectangle, baked in a wood-fired oven and sold in room-temperature squares, coca is usually eaten as a snack, but it can also be a great starter for a casual meal. Unlike its Italian counterpart, it is covered only with vegetables, never with cheese. There are sweet cocas and special holiday versions, too. When made with frozen bread dough, coca is a snap to prepare.

Bon Appétit
May 1995