Put the yeast and sugar into the lukewarm water and set it aside to activate.

In the meantime, place the flour, salt, and extra virgin olive oil in a mixer fitted with a dough hook.

Once the yeast mixture becomes frothy, pour it into the mixer.

Knead for 3 minutes, until the dough looks smooth and feels soft and elastic to the touch. If you do not have a mixer, knead all the ingredients by hand for 5–10 minutes.

Shape the dough into a ball, dust it lightly with flour, place it in a large bowl, cover with a dry cloth, and let it rise for at least 2 hours or until doubled in volume.

Roll the dough into a thin rectangle, about 3 mm – 0.1 inches thick.

Place it on an oven tray lined with baking paper and bake in a preheated oven at 180°C – 355°F for 15 minutes.

Remove it from the oven and top evenly with the spinach mixture.

Increase the oven temperature to 200°C – 390°F, return the coca to the oven, and bake for another 5–10 minutes or until the dough is golden brown and cooked through.

Slice and serve.