The name Coca de trampó comes from the Mallorcan word trempar, which means “to dress” for dressing. It is a fresh salad that can accompany any dish. In this case, tomato, green bell pepper, and onion comprise the combination of veggies on top of the coca or flatbread.
This is often called a Spanish pizza recipe, but what does coca dough have to do with pizza dough? Well, there are only two different ingredients: lard and egg. The rest of the ingredients are the same and the elaboration is similar. Perhaps the pizza is even more elaborate?
So coca de trampó is like a pizza, but without cheese and with butter in the dough. As a general rule, cocas do not have cheese, but if one does, it would be goat cheese (chèvre), which is largely used in Mallorcan cuisine.
This Majorcan vegetable flatbread is an iconic on-the-go snack in Mallorca and around the Balearic Islands, which also includes Menorca, Ibiza, and Formentera. It’s famous because it can be found at any corner of the city and at every bakery throughout the year; displayed to attract people. A piece can be as cheap as one euro, which makes it an affordable and healthy snack to enjoy any time of day.
But seeing as we all can’t travel to Mallorca right now, I’m bringing this traditional flatbread recipe to your home instead. You may also like this Spanish roasted veggie flatbread recipe.
Notes
The traditional recipe for coca de trampó uses lard in the dough, but I prefer to replace it with butter.
FAQs
What is coca de trampó?
Coca de trampó is a Majorcan vegetable flatbread recipe, that includes a thin and crispy bread baked with a fresh salad on top. Trampó is a famous Mallorcan salad made with tomatoes, onion, peppers, oil, and salt.
How do you store coca de trampó?
You can store leftover flatbread in an airtight container in the fridge for up to two days. Many people serve it cold, but you can always reheat it in the oven or air fryer if you prefer.
Coca de Trampó (Majorcan Vegetable Flatbread)
Ingredients
For the Crust (Coca)
- 2 cups flour, plus more if needed
- ½ tsp bread yeast
- 1 large egg
- 1 tbsp butter, melted
- ½ cup extra virgin olive oil
- 1 tsp salt
- ½ tsp sugar
- ½ cup warm water
For the Salad (Trampó)
- 1 small green bell pepper
- 2 tomatoes
- 1 white onion
- Chopped parsley, to taste, optional
- 1 tsp sweet paprika (pimientón)
- Salt and black pepper, to taste
- 3 tbsp olive oil
For Serving
- Parsley leaves
Instructions
- For the crust, preheat the oven to 375 degrees F. Place the flour in a bowl, then use a wooden spoon to make a hole in the middle. Put the yeast, egg, butter, olive oil, salt, and sugar in the hole. Mix the ingredients with the wooden spoon, then gradually stir in the water.
- Place the dough on a worktop and knead it by hand until it’s smooth and homogeneous. Allow the dough to rest.
- For the salad, finely dice the pepper, tomatoes, and onion and put them into a large bowl. Add the parsley (if using), paprika, salt, pepper, and olive oil. Mix to combine the ingredients.
- Place the dough in the center of a baking sheet and start pressing from the center outwards, pulling the sides slightly if necessary.
- Spread the vegetables over the dough, then bake the flatbread for 15 minutes. Increase the oven temperature to 400 degrees F and bake the coca for 5 minutes, until …..
- Sprinkle the parsley leaves over the flatbread. Cut it into small squares for serving as an appetizer or into four squares for serving as a main dish.
Nutrition
About the Author: Mediterranean Living
