Scrape the dough onto a well-floured surface and divide it into two equal pieces. With your fingertips or a rolling pin, flatten each piece to a thickness of about 1/4 inch. You can make any shape you like—circles, ovals and rectangles are all common coca shapes. To fit two on the same baking sheet, I like making long, narrow ovals, measuring roughly 13 x 5 inches each. If the dough shrinks back easily, let it rest for 10 to 15 minutes and try again.
Transfer the dough to a baking sheet lined with parchment paper and cover loosely with a kitchen towel or plastic wrap. Let rise for 1–1½ hours, until puffy.
Preheat the oven to 475°F (250°C). Brush the entire surface with a thin layer of extra-virgin olive oil and cover with your topping(s) of choice. Less is more here—if the toppings are too dense, the crust underneath will remain soggy.
If you are making a sweet coca, use your fingertips to make dimples in the dough, then sprinkle it with sugar.
Bake for 10–15 minutes, until the coca is golden.
Enjoy warm or at room temperature.