Coca de cebolla is yet another regional Catalan variation made with slow cooked onions as a base.

You’ll find these delicious snacks at most bakeries throughout the Catalan region but here’s a recipe you can try yourself at home in a wood-fired oven

  • Coca de cebolla ( lit.onion flatbread) dough base is very thin and oily and the almost caramelised onions make this absolutely delicious as a lunchtime snack.
  • You can add anchovy and manchego cheese as a more filling meal.
  • Traditionally Coca ( pl ‘Coques’) is also made with wood roasted sweet peppers. Nowadays bakeries add all sorts of toppings like tuna, salmon, courgettes and tomato.
  • Make a pizza dough¬†and when rested, stretch out into rectangles the size you want your Coca to be. Fry onions in oil or butter until brown, gooey and caramelised then leave to cool.
  • Spread over the stretched dough then add ingredients of choice- roasted tomatoes, roast red peppers, cheese, anchovy but keep it simple with a few choice herbs like thyme or oregano and salt and pepper.
  • Slide into wood-fired oven until risen and browned on top. Eat hot or cool completely for a snack the next day. Delicious!