A recipe for Coca de Cebolla y Sobrasada (Onion and Sobrasada Flatbread)! This thin Mallorcan flatbread is topped with caramelized onions and pieces of Sobrasada.
I recently ordered Sobrasada for the first time from La Española Meats in Harbor City, California and made this Coca de Cebolla y Sobrasada as a way to use up a bit of it.
Sobrasada is a type of cured Mallorcan pork seasoned with paprika and salt. Due to the climate of the Balearic Islands, the curing process for the sausage results in a soft, spreadable texture.
It is especially delicious spread over bread or mixed into stews, but I was drawn to the Coca de Cebolla y Sobrasada (Coca de Ceba i Sobrassada) over on Recetas Mallorquinas while searching for ideas. I happened to have all the ingredients on hand!
Coca is a style of flatbread found in Catalunya in Northeastern Spain and Mallorca- the largest of the Balearic Islands in the Mediterranean. There are a variety of sweet and savory toppings depending on the season. Caroline’s Cooking has a recipe for Catalan Coca with onion, pepper, and paprika.
Coca de Cebolla y Sobrasada
For this Coca de Cebolla y Sobrasada, an olive oil-based dough is spread into a thin rectangle on an oiled or parchment-lined baking sheet. Caramelized onions are arranged on the top along with an additional drizzle of olive oil.
Pieces of the Sobrasada (I pulled off around 1 inch/2.5 centimeter rounds) are then arranged over the onions. I liked the idea of placing the pieces in a 4×5 pattern over the flatbread. This creates a guide for later cutting the bread into slices with one individual piece in the center of each one.
If desired, top off the Sobrasada pieces with a drizzle of honey and bake in a 400˚F (200˚C) oven until the crust is golden, about 25-30 minutes.
A Few Tips
I made the flatbread dough with an olive oil base. Some recipes use a combination of olive oil and lard or just lard.
Press the dough into an oiled or parchment-lined rimmed baking sheet in a thin and even layer. The dough may pull back at first, but gently continue to work with it until stretched to all sides without tearing.
Use a rimmed baking sheet to catch any excess oil or juices from the topping as it bakes.
To caramelize the onion slices, cook over low to medium low heat until a deep golden color and softened. Don’t rush the process by turning the heat up. It takes time for the flavor to develop, around 30 minutes.
Drain the caramelized onions in a fine mesh strainer to remove any excess moisture before spreading in an even layer over the flatbread.
For a more bold contrast of sweet and savory, drizzle a little honey over the Sobrasada pieces. I have also come across recipes with the addition of figs, goat cheese, or pine nuts.
I formed the Coca de Cebolla y Sobrasada into a large rectangle and cut the individual slices into squares. The bread can also be shaped into a long oval.
Looking for more flatbread recipes?
- Lepinja (Balkan Flatbread)
- Msemen (Moroccan Square Flatbread)
- Ladenia Milou (Greek Olive Oil Flatbread)
Coca de Cebolla y Sobrasada (Onion and Sobrasada Flatbread) Recipe
Coca de Cebolla y Sobrasada (Onion and Sobrasada Flatbread)
- 1 teaspoon active dry yeast
- 1-1 1/4 cups (240-295 milliliters) lukewarm water 105-115˚F (40-46˚C)
- 3 cups (400 grams) bread flour
- 1 teaspoon salt
- 1/4 cup (60 milliliters) olive oil
- 2 tablespoons (30 milliliters) olive oil plus more for drizzling
- 4 large onions peeled and thinly sliced
- Salt and freshly ground black pepper to taste
- 6 ounces (170 grams) Sobrasada
- Honey for drizzling, optional
To make the dough:
- In a small bowl, sprinkle the yeast over 1 cup (240 milliliters) of the warm water. Stir briefly to combine, then allow to rest at room temperature until frothy, 5-10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, whisk together the flour and salt.
- Slowly mix in the frothy yeast with water and olive oil to bring together a dough. If too dry, add the remaining water a little at a time. If too wet to handle, add a little more flour.
- On a lightly floured surface, knead the dough until soft and elastic. Place in a bowl greased with olive oil, cover, and allow to rest at room temperature until puffy, about 1 hour.
To prepare the filling:
- In a large saucepan, drizzle the 2 tablespoons (30 milliliters) olive oil over medium-low heat.
- Add the sliced onions. Cook, stirring occasionally, until golden brown and caramelized, about 30 minutes. Adjust heat between medium and low as needed to caramelize the onions without burning.
- Season to taste with salt and freshly ground black pepper, then remove from heat and place in a fine mesh strainer over a bowl to release any excess moisture.
- Preheat oven to 400˚F (200˚C). Grease a 9×13 inch (23×33 centimeter) rimmed baking sheet with olive oil or line with parchment.
- Press the risen dough into the prepared pan in a thin, even layer. Gently continue to stretch it out to fit all sides without tearing.
- Evenly spread the caramelized onions over the top of the flatbread, leaving the edges clear. Drizzle the top with a little olive oil.
- Arrange about 1 inch (2.5 centimeter) pieces of Sobrasada over the caramelized onions. If desired, drizzle the Sobrasada with a little honey.
- Bake the Coca in the preheated oven until the crust is golden, about 25 to 30 minutes.
- Allow the bread to sit at room temperature for 5 minutes before slicing and serving.