I have grown very fond of cocas. I Love them! They are versatile, they're a blank canvas for us kitchen artists. Ive tried them with a large array of colorful toppings from roasted bell peppers to Spanish cured meats.However, I came to realize that less is always more. The dough is always the same, carefully dressed with a sweet garlic oil and dusted with chopped rosemary and thyme. My favorite topping however is definitely sweet caramelized onion with tender caramelized fennel. Fennel is great fresh, crunchy and anise flavored. Cooking it makes it tender and sweet. Hinojo is fennel in Spanish. Fennel is a prominent ingredient in Mediterranean cuisine. This coca is delightful paired with a Manzanilla sherry. So look back to the basic coca dough recipe from a previous blog and get cooking!!