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Three slices of Coca de Cebolla y Sobrasada (Onion and Sobrasada Flatbread) on a white plate.
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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
Cook Time 1 hour
0 minutes
Total Time 1 hour 15 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 9x13 inch (23x33 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.