Mallorcan Coca de Trampó: A Fresh Traditional Recipe

Main ingredients:

For the dough:

200 ml water

200 ml olive oil

1 pinch of salt

800 g plain flour

For the trampó vegetable mix:

150 g onion

150 g green pepper

300 g tomatoes

5 g of Tap de Cortí paprika

100 ml olive oil

1 pinch of salt

Instructions:

Dough:

Put the flour in a bowl and pour in the water and olive oil. Mix well until fully combined.

Turn the dough out onto a surface and work it into an even consistency.

Leave to rest in the fridge for an hour, covered with a damp cloth to prevent it from drying out.

Trampó topping:

Rinse the vegetables and cut them into approx. 1x1 cm cubes.

Place the vegetables in a bowl and season with the paprika, salt and a generous drizzle of olive oil.

Assembly:

Roll out the dough to a thickness of about one centimetre and place it on a baking tray lightly greased with olive oil.

Finish shaping the dough with your hands to cover the entire surface of the pan.

Spread the vegetables over the dough without pressing them in; simply spread them out evenly.

Bake in a preheated oven at 180°C, placing the tray in the lower part of the oven to ensure that the base is well browned. Cook until the base is crisp and the vegetables are lightly toasted.

Remove from the oven and drizzle a little olive oil over the top to enhance the flavour.

How to Best Enjoy Coca de Trampó:

Coca de trampó is best eaten in summer, when the vegetables are at their peak freshness. It can be served either hot or at room temperature, making it a versatile dish. It is perfect for picnics, snacks or family gatherings.

Dish Variants:

Wholemeal Coca: For a healthier option, you can substitute part of the flour with wholemeal flour, keeping the crispy texture.

This recipe has been prepared by the chefs of the reputable Balearic School of Hospitality and Catering of the Balearic Islands.

Preparation

• Put the flour in a bowl and pour in the water and olive oil. Mix well until fully combined.
• Turn the dough out onto a surface and work it into an even consistency.
• Leave to rest in the fridge for an hour, covered with a damp cloth to prevent it from drying out.
• Rinse the vegetables and cut them into approx. 1x1 cm cubes.
• Place the vegetables in a bowl and season with the paprika, salt and a generous drizzle of olive oil.
• Roll out the dough to a thickness of about one centimetre and place it on a baking tray lightly greased with olive oil.
• Finish shaping the dough with your hands to cover the entire surface of the pan.
• Spread the vegetables over the dough without pressing them in; simply spread them out evenly.
• Bake in a preheated oven at 180°C, placing the tray in the lower part of the oven to ensure that the base is well browned. Cook until the base is crisp and the vegetables are lightly toasted.
• Remove from the oven and drizzle a little olive oil over the top to enhance the flavour.