Spanish cuisine · Dough, Pasta & Rice

Coca de Trampó

Mallorcan yeast flatbread topped raw with diced tomato, green pepper and onion.

Ingredients · for 6 servings

• 350 g wheat flour (type 550)
• 1 tsp dry yeast
• 180 ml lukewarm water
• 60 ml olive oil for the dough
• 1 tsp salt
• 3 tomatoes
• 2 green pointed peppers
• 2 onions
• 1 tsp sweet paprika
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Mix flour, yeast and salt, knead in the lukewarm water with 60 ml olive oil and work the dough for 8 min. until smooth; let rise covered for 1 hr.
2. Cut the tomatoes, pointed peppers and onions into even cubes of about 1 cm – the size determines the coca's characteristic texture.
3. Mix the cubes in a bowl with 4 tbsp olive oil, paprika, salt and pepper and let stand for 15 min., then pour off the released liquid so the dough doesn't get soggy.
4. Stretch the dough thin by hand into a rectangle on a greased baking sheet and push up a narrow rim all around.
5. Spread the vegetables evenly in a layer on top and drizzle with a little olive oil.
6. Bake at 220°C top/bottom heat for 25–30 min. until the base is crisp and the vegetable cubes are browned at the edges, then cut into squares and serve warm or cold.