Coca de Trampó is a beloved Mallorcan specialty that you will see in most bakeries across the island - a crispy, flavourful flatbread topped with a simple fresh salad of tomatoes, onions and peppers. Perfect as a satisfying beach snack or a tasty accompaniment to your favourite drink with family or friends.
The dough (Coca)
Ingredients:
160g plain flour
35ml extra virgin olive oil
80ml warm water
1 teaspoon sea salt
1 teaspoon of dried yeast
Method:
Place the dry ingredients in a bowl and add the oil and water. Slowly mix until the ingredients come together. Knead for 5 - 8 minutes until the dough loses its 'stickiness'
Cover the dough and leave for 2 hours in a warm place until doubled in size.
Line a small tray with baking parchment. For the amounts in this recipe I used a small oven tray 20cm x 25cm which yielded 8 portions.
On a floured surface roll out the dough then place in the tray and pull out the corners. Using your thumb make a border around the outside edge which will ensure when you lift out the coca that everything stays on the pastry.
Pre-heat the oven to 175°C and bake the pastry for 5 minutes on the bottom shelf of the oven and 5 minutes in the centre of the oven and remove.
The Topping (Trampó)
Ingredients:
1 white onion
1 small green pepper
20 baby tomatoes
Sea salt
Olive oil
1 teaspoon of smoked paprika
Preparation:
Chop the onion and pepper into small dice and cut the baby tomatoes in half. Place everything in a bowl and add the paprika. Add just enough olive oil to coat the vegetables when mixed.
Assemble and bake
Cover the pastry with the vegetables and bake in the middle of a pre-heated oven at 175°C for 15 - 20 minutes. The coca should be light and crispy and the vegetables soft and just beginning to brown around the edges. Leave to cool for 15 minutes then remove from the tray and cut into 8 square pieces. Drizzle with olive oil and sprinkle with sea salt to serve.
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