A Veggie Flatbread Even Meat Eaters will Love | Quick & Easy Recipe
This Vegetable Flatbread is truly what the Spanish Mediterranean kitchen is all about. It´s super healthy for you, packed with a ton of great flavors and seriously easy to make. Serve this flatbread as a main course or even as a tapas appetizer.
This flatbread is known in Spain as Coca de Verduras. It´s typically served all over Spain, but most popular in the eastern Mediterranean coast. Where Catalunya, Valencia, Murcia and the Balearic Islands are located.
To make the dough, I used all-purpose flour. But you can also use whole wheat flour or even gluten free flour. Just use the exact same measurements as stated below in the recipe card.
TIPS & TRICKS to Make this Recipe: I like to serve these flatbreads with a crispy dough, which took me about 25 minutes to bake. If you want your flatbreads to be a bit softer, bake for about 20 minutes in the oven. Either way, every oven heats differently, so start checking at the 15 to 20 minute mark.
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Watch the Video Below on How to Make this Mediterranean Vegetable Flatbread
Mediterranean Vegetable Flatbread | Coca de Verduras
FOR THE DOUGH
- 3 cups all purpose flour 360 grams
- 1 tbsp baking powder 12 grams
- 3/4 tsp sea salt 4.5 grams
- 3 tbsp extra virgin olive oil 45 ml
- 1 cup water 240 ml
- 1/4 tsp saffron threads .17 grams
- 1 onion
- 1 zucchini
- 1 red bell pepper
- 1 green bell pepper
- 16 black pitted olives
- 2 tbsp extra virgin olive oil 30 ml
- pinch sea salt
- dash black pepper
Heat 1 cup water for 30 seconds in a sauce pan, transfer into a cup, pinch in 1/4 tsp saffron threads and set aside to infuse
Add 3 cups all-purpose flour into a large bowl, along with 1 tbsp baking powder and 3/4 tsp sea salt, mix together, then make a well, add in 3 tbsp extra virgin olive oil and the saffron infused water, mix together until you form a dough, then using your fist, push down on the dough and fold, continue to do this until you end up with a silky compact dough (about 2 minutes), then shape into a ball
Sprinkle a clean flat surface with some all-purpose flour, add the ball of dough on top, cut into 2 evenly sized pieces and shape each one into a ball
Roll out each dough into a rectangular design that is 1/4 inch (.625 cm) thick, transfer the rolled out doughs into a baking tray lined with parchment paper
Thinly slice the onion, thinly slice the zucchini and thinly slice the red & green bell pepper
Add the vegetables over the doughs, leaving a border all around, then evenly spread the black pitted olives over the vegetables, drizzle the vegetables on each flatbread with 1 tbsp (15 ml) extra virgin olive oil and then season each one generously with sea salt & black pepper
Add into a preheated oven, bake + broil option (bottom + top heat), 210 C - 410 F
After 20 to 25 minutes and the dough is fully cooked through and lightly crispy, remove from the oven, let the flatbreads rest for at least 10 minutes, serve and enjoy!
Get the Saffron Threads I used to make this recipe
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