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