Coca de Cebolla y Sobrasada (Onion and Sobrasada Flatbread)

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?

Try my:

• Lepinja (Balkan Flatbread)
• Msemen (Moroccan Square Flatbread)
• Ladenia Milou (Greek Olive Oil Flatbread)

Coca de Cebolla y Sobrasada (Onion and Sobrasada Flatbread) Recipe

Adapted from Recetas Mallorquinas

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5 from 4 votes

Coca de Cebolla y Sobrasada (Onion and Sobrasada Flatbread)

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.

Course Main

Cuisine Mallorcan

Keyword caramelized onion, Coca, flatbread, Mallorca, Mallorcan, onion, Sobrasada, Spain, Spanish

Prep Time 15 minutes minutes

Cook Time 1 hour hour

0 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 20 Slices

Ingredients

Crust:

• 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

Topping:

• 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

Instructions

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.

To assemble:

• 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.