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Coca de Trampó – The Crispy Mallorcan Vegetable Flatbread

Coca de Trampó – The Crispy Mallorcan Vegetable Flatbread

A paper-thin, crispy crust with a juicy layer of Mediterranean veggies.

Course after work cooking, Coca de Trampó, easy recipe, Quick Recipe
Cuisine Easy Mediterranean recipes, Mallorcan food, spanish food
Keyword Coca de Trampó – The Crispy Mallorcan Vegetable Flatbread
Prep Time 15 minutes
Cook Time 30 minutes
Servings 16 pieces
Author Labsalliebe

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

  1. Pour the flour and salt oil into a mixing bowl, then add the water or white wine and olive oil.

  2. Mix the ingredients briefly and knead everything by hand until a smooth, pliable dough forms.

  3. Shape it into a ball, cover it, and let it rest briefly.

Step 2: Prepare the Vegetables (The Crispiness Trick)

  1. Wash the vegetables thoroughly.

  2. Peel the onion, then core and seed the tomatoes and bell peppers.

  3. Dice everything into small, uniform cubes.

  4. Place the vegetables into a colander, sprinkle generously with salt, and let them drain for about 10 minutes.

  5. Gently press out any remaining liquid.

  6. 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

  1. Preheat your oven to 350°F (180°C) Fan / Gas Mark

  2. Cover your baking sheet with baking paper or brush a it thoroughly with a bit of olive oil.

  3. Transfer the dough to the baking sheet and flatten it with your hands.

  4. Gently roll it out from the center to the edges using a small dough roller.

  5. Spread the vegetable mix evenly over the crust.

Step 4: Bake & Serve

  1. 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.