Flatbread with parsley & vegetables
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Mediterranean Diet
Serves: 4 people
Ingredients
For the dough:
  • 75ml (2.7 fl oz) Extra virgin olive oil (EVOO)
  • 150ml (5.4 fl oz) Warm water
  • 200g (1 ½ cup) Organic plain flour
  • 100g (3/4 cup) Organic whole-wheat flour
  • 2 Teaspoons dried yeast
  • 1 Teaspoon sea salt
For the topping:
  • 150g (3 bunches) Fresh parsley, thinly chopped
  • 120g (4 oz) Fresh spinach, thinly chopped
  • 1 Onion, peeled and finely chopped
  • 3 Garlic cloves, peeled and thinly sliced
  • 225g (1 ½ cup) Cherry tomatoes, thinly sliced
  • 4 Tablespoons extra virgin olive oil
  • 1 Teaspoon sea salt (or salt to taste)
Instructions
For the dough:
  1. In a big bowl combine the flours, the salt and the dried yeast. Make a well in the middle and pour into it the olive oil and the warm water. With a silicon spatula bring the flour in from the sides and mix it well with the liquid. Keep mixing until it all starts to come together, and then keep on mixing with your clean hands and knead it until you have a smooth, not sticky, dough.
  2. Cover the bowl with a cloth and place in a warm place of the house for at least half an hour until the dough has doubled its volume.
  3. Remove the dough from the bowl and place it in a clean flour-dusted surface. Knead it a bit with your hands and, with the help of a rolling pin (lightly dusted in flour), extend it gradually flattening it out and place it in a baking tray.
For the topping:
  1. Have all the vegetables well washed and prepared as indicated in the ingredients description.
  2. In a large bowl add the thinly chopped parsley and spinach, the finely chopped onion, the thinly sliced garlic and tomatoes, the 4 tablespoons of extra virgin olive oil and salt to taste. Mix it all well and reserve for 20 minutes.
  3. With the help of a fine sieve squeeze out all the liquid of the fresh vegetables mix, making sure it is well drained.
For the final preparation:
  1. Preheat the oven to 175 degrees C (350 degrees F).
  2. Spread the previously drained vegetables mix evenly over the dough.
  3. Bake the coca at 175 degrees C (350 degrees F) in the low rack of your oven for 10 minutes - to allow the dough to be well done at the bottom - and then move the baking dish to the middle rack of the oven and continue baking for 15 more minutes or until you see that the vegetables are soft and lightly toasted and the coca crust is crunchy.
  4. Remove from the oven and allow it to cool to room temperature.
Notes
When you move the coca from the bottom to the middle of the oven you can add a few drops of extra virgin olive oil on top for an even tastier result.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/flatbread-with-parsley-vegetables/