AI-generated image
Coca de trempó
Pepper, tomato and onion flatbread
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
- 14 oz plain flour
- 1 tsp fast-action dried yeast
- 1 tsp salt
- ¾ cup lukewarm water
- ½ cup olive oil
For the trempó topping
- 3 green peppers (long, thin-skinned if possible)finely diced
- 3 ripe tomatoesabout 400 g, seeded and diced
- 1 sweet white onionfinely diced
- 1 tsp salt
- 1 tsp sweet paprika
- 3 tbsp olive oil
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
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.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Arroz con pitu de caleyaSoupy rice with chicken
A pitu de caleya is a cockerel raised free in the lanes, or caleyas, of rural Asturias; its firm, flavourful meat needs long stewing, and families around Villaviciosa and Grado still cook it for feast days. The stew is often finished as a soupy rice, so the deep chicken juices go into every grain. Use the best free-range chicken you can find. The braise includes dry white wine; replace it with extra stock and a squeeze of lemon if you want it alcohol-free. Chef's tip: brown the chicken slowly and deeply; that colour is where the flavour of the whole pot comes from.
All i pebreEel and potato paprika stew
In El Palmar and the other villages around the Albufera lagoon south of Valencia, the restaurants that are famous for paella serve something older first: all i pebre, "garlic and pepper", a brick-red stew of lagoon eel and potatoes thickened with a pounded almond and fried-bread picada. It is rich, garlicky and gently hot, eaten with bread to mop up the sauce. Ask your fishmonger to skin and cut the eel, and handle it with gloves: raw eel blood is irritating, though harmless once cooked. If you can't find eel, monkfish or hake works well. A common mistake is letting the paprika burn; it turns bitter in seconds, so add it off the heat. Chef's tip: break the potatoes with a knife instead of cutting cleanly; the rough edges release starch and thicken the sauce.
Escudella i carn d'ollaChristmas soup with giant pasta
This contains pork (pork belly and pork mince). On Christmas Day, Catalan families sit down to escudella i carn d'olla, served in two courses: first the broth with giant snail-shaped galets pasta, then the carn d'olla, a platter of the meats, chickpeas and vegetables that made it, including the pilota, a large herby meatball. The pot simmers for hours, and the leftovers become the next day's canelons. Chef's tip: start the meats in cold water and skim patiently as it comes to the boil; it is the only way to a clear, golden broth.