baking + barcelona

COCA DE RECAPTE CON CEBOLLA Y PIMIENTOS

A RELATIVELY THIN FLATBREAD MADE OF A SIMPLE OLIVE OIL DOUGH, TOPPED WITH CARAMELISED ONIONS AND ROASTED RED AND GREEN PEPPERS.

For the dough:

• 450g / 15.8oz flour
• 9g / 0.3oz salt
• 250ml / 8.5 fl oz sparkling mineral water (or half water, half beer)
• 80ml / 2.7 fl oz olive oil

For the topping:

• 3 sweet white onions
• olive oil
• 2–3 red and green peppers, roasted for one hour in the oven at 200°C / 400°F / Gas Mark 6
• salt and pepper, to taste

1. To make the dough, put the flour and salt in a big bowl, and mix in the wet ingredients.

2. Once combined, knead the dough until elastic and smooth. Form a ball and wrap in film. Leave to rest for half an hour.

3. In the meantime, prepare the onions. Heat olive oil in a pan and cut the onions into strips. Cook them for about 20 minutes until soft and sweet, with the lid on at first and then uncovered for the last 5 minutes, adding a bit of water if needed. Season with salt and pepper.

4. Peel the skin off the