The moment warm olive oil hits fresh tomatoes and sweet bell peppers, your whole kitchen fills with that irresistible Mediterranean aroma. And honestly? Pure summer bliss starts the very second you hear that satisfying first crunch. Beneath that golden, crispy crust lies a mountain of sweet, juicy vegetables, and it is total perfection.
Let me introduce you to Coca de Trampó – The Crispy Mallorcan Vegetable Flatbread! What I love most about this recipe is how delightfully foolproof it is. You don’t need any fancy baking skills or hours of waiting around for yeast to rise. In just a few simple steps, you’ll have it prepped and popping into the oven. So, grab a baking sheet and let’s make your new favorite summer bite together today!
TRAMPÓ – ONE RECIPE, TWO DISHES
Whenever I stroll through the warmly lit alleys of Palma in the evening, my steps almost always lead me straight to a cozy local bakery. Honestly, grabbing a warm slice of fresh, paper-thin Coca to go has become my absolute favorite holiday ritual. It is easily Mallorca’s most authentic street food—simple, traditional, and wildly delicious!
But do you want to know the best part about this recipe? You don’t actually have to limit that vibrant vegetable topping—the famous Trampó salad—to the crispy crust. You can just as easily grab a fork and scoop it right out of the bowl as a crisp, refreshing summer salad on its own. It is pure, simple perfection!
WHAT MAKES COCA DE TRAMPÓ SO SPECIAL?
While this savory sheet-pan tart might remind you of a traditional pizza or flatbread at first glance, you’ll notice the difference on your very first bite. Coca is truly in a league of its own! It pairs a paper-thin, impossibly crispy crust with a thick, juicy layer of fresh Mediterranean vegetables. Traditional Mallorcan food relies on honest, high-quality ingredients, and this dish is the ultimate tribute to that beautiful simplicity.
- No Heavy Yeast Dough: This crust requires zero yeast, eggs, or butter. Instead, you mix it quickly using just olive oil, water (or a splash of white wine), and flour. While bakers historically—and even some local households today—use lard (Saïm), opting for good olive oil yields an equally flaky, beautifully crisp crust that remains 100% vegan.
- The Freshness Boost (“Trampó”): The tart takes its name from the classic Mallorcan Trampó salad. Since it consists of finely diced tomatoes, crisp bell peppers, and onions, the topping bakes into a juicy, flavorful feast.
- Naturally Cheese-Free: Because there is no heavy cheese on top, the pure flavor of ripe summer vegetables shines bright. This makes it ideal for warm sunny days or as a light bite for your next garden party.
PRO-TIPS FOR THE PERFECT MALLORCAN COCA
- The Crispy Trick Against a Soggy Bottom
If you want your Coca de Trampó base to stay delightfully crispy, there is one crucial step. Place your diced vegetables into a colander, sprinkle them with salt, and let them drain briefly. Because the salt draws out excess moisture, your crust bakes to perfection without getting soggy! - Slice It Like a Mallorcan Local
Since the baked crust is wonderfully flaky and tender, locals traditionally slice the Coca right on the baking sheet using kitchen shears! Cutting it with scissors keeps the topping neatly in place so your slices stay perfectly formed.
THE CRUST SECRET – XEIXA FLOUR
Xeixa (pronounced Shes-sha) is widely considered the culinary gold of Mallorca. This ancient wheat variety native to the Balearic Islands almost vanished over the centuries, but it is currently enjoying a major comeback, and for good reason!
So, what makes Xeixa flour so special? Compared to modern wheat, this heritage grain has a much gentler gluten structure while packing a rich punch of nutrients and fiber. This makes the dough delightfully light and easy on the stomach.
Even better? It carries a subtle, nutty flavor with a hint of natural sweetness. That distinct flavor profile gives the Coca its authentic Mallorcan soul and creates a wonderfully tender, rustic crust you won’t forget.
THE BEST ALTERNATIVES TO XEIXA FLOUR
Since every type of flour absorbs moisture differently, adjust your oil and water slightly. Whole grain flours naturally need a splash more liquid, whereas fine white flours come together easily with the base recipe.
- Light Spelt Flour (UK) / Spelt Flour (US): Comes closest in character and nutty flavor. Adjustment: Add water gradually as spelt absorbs moisture a bit slower.
- Bread Flour / Pizza Flour (Type 00): Yields an extra stretchy dough and an ultra-crispy crust. Works perfectly with the standard recipe measurements.
- Einkorn or Emmer Whole Wheat Flour: Preserves the authentic, rustic ancient-grain look. Adjustment: Add 1–2 extra tablespoons of water to keep the dough smooth and pliable.
LECKERES FÜR JEDEN TAG – SAVORY BAKES
Guess what day it is? It’s the first Sunday of the month, and that means a brand-new “Leckeres für jeden Tag” feature! Today’s theme is all about savory bakes, and I couldn’t be more excited. Savory tarts and breads are total lifesavers, whether you need a cozy dinner or a crowd-pleasing party snack. That is why this authentic Mallorcan Coca de Trampó was the obvious choice for today!
Make sure to drop by the other bloggers’ sites as well. Their recipes look incredible, and you will definitely leave with plenty of delicious inspiration for your home! All recipes are in German.
Caroline von Linal’s Backhimmel Mediterrane Tomaten-Galette
Kartoffelwerkstatt Pikanter Kartoffelgugelhupf: Das perfekte Rezept für dein Party-Fingerfood
Bianca von ELBCUISINE Einfacher Protein-Snack: Schinken-Käse-Croissants
Kathrina von Küchentraum & Purzelbaum Kräuterschnecken mit selbstgemachter Kräuterbutter
Britta von Brittas Kochbuch Pizza bianca con salmone affumicato – Weiße Pizza mit Räucherlachs
Simone von zimtkringel Toétché jurassien – Rahmkuchen aus dem Jura
Tina von Küchenmomente Pesto Tarte Soleil
Gabi von USA kulinarisch Tomato Pie
Sylvia von Brotwein Flammkuchen mit Rucola und Schinken
Regina von Bistroglobal Mangold Pie
Britta von Backmaedchen1967 Einfache Blätterteig-Käsestangen mit Kräuterbutter
INGREDIENTS FOR COCA DE TRAMPÓ
(Yields 1 large baking sheet)
FOR THE CRISPY CRUST
½ cup (130 ml) water or white wine
½ cup (110 ml) good-quality olive oil
2 ½ cups (300 g) Xeixa flour (or Light Spelt Flour)
1 tsp fine salt
FOR THE VEGGIE TOPPING
14 oz (400 g) ripe tomatoes
5 oz (150 g) green bell pepper (or Italian sweet pepper)
9 oz (250 g) red bell pepper
1 medium onion
5 tbsp extra virgin olive oil (divided)
1 tsp sweet paprika
Sea salt & freshly ground black pepper
STEP-BY-STEP INSTRUCTIONS
Step 1: Prepare the Dough
Pour the flour and salt oil into a mixing bowl, then add the water or white wine and olive oil. Mix the ingredients briefly and knead everything by hand until a smooth, pliable dough forms. Shape it into a ball, cover it, and let it rest briefly.
Step 2: Prepare the Vegetables (The Crispiness Trick)
Wash the vegetables thoroughly. Peel the onion, then core and seed the tomatoes and bell peppers. Dice everything into small, uniform cubes.
Place the vegetables into a colander, sprinkle generously with salt, and let them drain for about 10 minutes. Gently press out any remaining liquid. Next, transfer the drained vegetables to a bowl and toss with 3 tablespoons of olive oil, the paprika, black pepper, and a pinch of extra salt if needed.
Step 3: Roll Out & Top
Preheat your oven to 350°F (180°C) Fan / Gas Mark
Cover your baking sheet with baking paper or brush a it thoroughly with a bit of olive oil. Transfer the dough to the baking sheet and flatten it with your hands. Gently roll it out from the center to the edges using a small dough roller.
Spread the vegetable mix evenly over the crust.
Step 4: Bake & Serve
Bake the Coca de Trampó for about 30 minutes until the edges turn golden brown and crispy.
Pro-Tip: Serve your Coca warm or at room temperature.
Buen provecho!
Susan
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Coca de Trampó – The Crispy Mallorcan Vegetable Flatbread
A paper-thin, crispy crust with a juicy layer of Mediterranean veggies.
Ingredients
INGREDIENTS FOR COCA DE TRAMPÓ
FOR THE CRISPY CRUST
- ½ cup (130 ml) water or white wine
- ½ cup (110 ml) good-quality olive oil
- 2 ½ cups (300 g) Xeixa flour (or Light Spelt Flour)
- 1 tsp fine salt
FOR THE VEGGIE TOPPING
- 14 oz (400 g) ripe tomatoes
- 5 oz (150 g) bell pepper (or Italian sweet pepper) green
- 9 oz (250 g) bell pepper red
- 1 medium onion
- 5 tbsp extra virgin olive oil divided
- 1 tsp sweet paprika
- Sea salt & freshly ground black pepper to your taste
Instructions
STEP-BY-STEP INSTRUCTIONS
Step 1: Prepare the Dough
-
Pour the flour and salt oil into a mixing bowl, then add the water or white wine and olive oil.
-
Mix the ingredients briefly and knead everything by hand until a smooth, pliable dough forms.
-
Shape it into a ball, cover it, and let it rest briefly.
Step 2: Prepare the Vegetables (The Crispiness Trick)
-
Wash the vegetables thoroughly.
-
Peel the onion, then core and seed the tomatoes and bell peppers.
-
Dice everything into small, uniform cubes.
-
Place the vegetables into a colander, sprinkle generously with salt, and let them drain for about 10 minutes.
-
Gently press out any remaining liquid.
-
Next, transfer the drained vegetables to a bowl and toss with 3 tablespoons of olive oil, the paprika, black pepper, and a pinch of extra salt if needed.
Step 3: Roll Out & Top
-
Preheat your oven to 350°F (180°C) Fan / Gas Mark
-
Cover your baking sheet with baking paper or brush a it thoroughly with a bit of olive oil.
-
Transfer the dough to the baking sheet and flatten it with your hands.
-
Gently roll it out from the center to the edges using a small dough roller.
-
Spread the vegetable mix evenly over the crust.
Step 4: Bake & Serve
-
Bake the Coca de Trampó for about 30 minutes until the edges turn golden brown and crispy.
Recipe Notes
Pro-Tip: Serve your Coca warm or at room temperature.
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag#labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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