Coca de trampó (Majorcan flatbread with vegetables)
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Mediterranean Diet
Serves: 4 people
Ingredients
For the dough:
  • 300g (2 ½ cups) plain flour
  • 75ml (2.7 fl oz) extra virgin olive oil
  • 150ml (5.4 fl oz) warm water
  • 2 teaspoons yeast powder
  • 1 teaspoon sea salt
For the trampó:
  • 5 Tomatoes, diced
  • 6 Small green peppers, cored and diced
  • 1 onion, peeled and finely chopped
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon salt (or salt to taste)
Instructions
For the dough:
  1. To prepare the dough follow the instructions as explained in the multipurpose olive oil dough recipe.
  2. Cover a large baking dish with nonstick baking paper. Once you have flattened out the dough, place it over the baking paper and continue extending it with your hands to reach every corner of the baking dish.
For the trampó topping:
  1. To prepare the trampó follow the instructions as explained in the Trampó (Majorcan salad) recipe.
  2. With the help of a fine sieve squeeze out all the liquid of the trampó, 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 trampó 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. Cut it into rectangular portions and serve.
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/coca-de-trampo-majorcan-flatbread-with-vegetables/