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.

Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SAFFRON I USED
SPANISH SEA SALT

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Watch the Video Below on How to Make this Mediterranean Vegetable Flatbread

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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

Ingredients

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

TOPPINGS

• 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

Instructions

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.

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