Instructions

1. In a large mixing bowl, combine the warm water, active dry yeast, and sugar. Allow it to sit for about 5 minutes, or until the yeast becomes foamy and bubbly.
2. Add the all-purpose flour, salt, and 1 tablespoon of olive oil to the yeast mixture. Stir with a wooden spoon or spatula until a shaggy dough forms.
3. Transfer the dough to a floured surface and knead for approximately 10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
4. Place the kneaded dough in a greased bowl, cover it with a damp towel, and let it rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.
5. Preheat your oven to 475°F (245°C) and place a baking stone or an inverted baking sheet in the oven to heat.
6. Once the dough has risen, punch it down gently to remove excess air. Divide the dough into 4 equal pieces and roll each piece into a thin round, about 1/8 inch thick.
7. Carefully transfer the rounds to the preheated baking stone or baking sheet. Bake for 10-15 minutes, or until the bread is golden brown and crisp.
8. Remove the coca bread from the oven and brush the tops with the remaining tablespoon of olive oil for added flavor and shine. Allow the bread to cool slightly before serving.