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Mediterranean Vegetable Flatbread

Mediterranean Vegetable Flatbread | Coca de Verduras

Course Appetizer, Bread, Main Course
Cuisine Mediterranean, Spanish
Prep Time 15 minutes
Cook Time 25 minutes
Servings 8
Calories 277 kcal
Author Albert Bevia @ Spain on a Fork



  • 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


  1. 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

  2. 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

  3. 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

  4. 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

  5. Thinly slice the onion, thinly slice the zucchini and thinly slice the red & green bell pepper

  6. 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

  7. Add into a preheated oven, bake + broil option (bottom + top heat), 210 C - 410 F

  8. 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!

Recipe Notes

Get the Saffron Threads I used to make this recipe

Nutrition Facts
Mediterranean Vegetable Flatbread | Coca de Verduras
Amount Per Serving
Calories 277 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Sodium 508mg22%
Potassium 195mg6%
Carbohydrates 40g13%
Fiber 3g13%
Sugar 2g2%
Protein 6g12%
Vitamin A 602IU12%
Vitamin C 36mg44%
Calcium 110mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.