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Coca de cebes: recipe illustration
Everyday meals

Coca de cebes

A simple, fragrant flatbread covered with onions slowly cooked in olive oil with salt until meltingly soft. Enjoyed as a snack or alongside drinks before a meal.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

425 kcal per serving

Protein
11.3 g
Carbohydrates
58.3 g
of which sugars
7 g
Fat
14.9 g
Fiber
4.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Make the dough with the flour, salt, baking powder, 2 tablespoons of oil and the lukewarm water. Knead for 5 minutes, then cover and rest for 20 minutes.
  2. Finely slice the onions and cook them gently in oil with the sugar for 25 minutes, until soft and golden.
  3. Preheat the oven to 220 °C and roll the dough very thinly on an oiled tray.
  4. Spread the confit onions over the dough, then season with salt and pepper.
  5. Drizzle with olive oil and scatter over rosemary if using.
  6. Bake for 20 to 25 minutes, until the edges are nicely browned.
  7. Let it cool for a few minutes before cutting into portions.

Variations and tips

Sweet-savoury version. Add a pinch of sugar and a few raisins to the onions for a softer flavour.

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Original Ecomely recipe.