We dilute the yeast with warm water.

We mix the flour, the salt, the diluted yeast and the olive oil. Knead and let it rest in a covered bowl.

We divide the dough in two giving it a form of coca (rounded). We place on a tray and let it rest for 10 - 15 min.

We add the Manchego pisto, and later the thyme, oregano and Manchego cheese. Bake at 220º for 12 min.

Cut the orza loin, add it to the coca, and bake for 5 more minutes.