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Coca de trempó
Coca de trempó: Mallorcan thin flatbread baked with green pepper, tomato and onion
Bakeries across Mallorca sell coca de trempó by the slab from June to September, and it travels to every beach and village fiesta wrapped in paper. Trempó is the island's summer salad of green pepper, tomato and sweet onion; here it is chopped, drained and baked over a thin, crisp olive-oil dough until the edges of the vegetables just catch. Some bakers work lard into the dough; this version uses olive oil only, so it is vegan. Cut it into squares and eat it warm or cold. Chef's tip: salt and drain the chopped vegetables for 20 minutes before topping, so the base bakes crisp instead of soggy.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the dough
For the trempó topping
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What you'll need
Spices & pantry
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Method
0/6 doneStep 1: Mix the 14 oz plain flour, 1 tsp fast-action dried yeast and 1 tsp salt in a bowl. Add the ¾ cup lukewarm water and ½ cup olive oil and knead for 5 minutes into a soft, smooth dough that feels oily but not sticky. Cover and rest for 45 minutes until slightly puffy.
50 minStep 2: Meanwhile mix the 3 green peppers (long, thin-skinned if possible), 3 ripe tomatoes and 1 sweet white onion with the 1 tsp salt in a sieve set over a bowl. Leave for 20 minutes, then press gently to drain off the liquid.
20 minStep 3: Heat the oven to 425°F. Roll the dough on a large oiled tray into a thin rectangle about 30 × 40 cm, pushing it to the corners with your fingers. Prick it all over with a fork.
5 minStep 4: Spread the drained vegetables over the dough, leaving a 1 cm border. Sprinkle with the 1 tsp sweet paprika and drizzle with the 3 tbsp olive oil.
3 minStep 5: Bake for 25–30 minutes until the edges are deep golden, the base sounds crisp when tapped and the pepper is soft with a few browned tips. A common mistake is pulling it out when the top looks done: lift a corner and check the underside is golden too.
28 minStep 6: Cool on the tray for 10 minutes, then cut into squares. Serve warm or cold.
2 min
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 7 g
- Carbs
- 50 g
- Fat
- 17 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does coca de trempó take?
- About 60 minutes in total: 30 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
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