Entree: Spain – Balearic Islands – Coca de Trampó (Mallorcan open-faced savory flatbread topped with a tomato, pepper, and onion salad)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 15 min

Additional 1 hr 30 min

Total 1 hr 45 min

Ingredients

- 3 cups (420 g) all-purpose flour
- 2 1/4 tsp (7 g) active dry yeast
- 1 tsp (5 g) fine salt
- 1 tbsp (12 g) sugar
- 1 cup (240 ml) warm water (about 105–115°F / 40–46°C)
- 3 tbsp (45 ml) olive oil, plus extra for brushing
- 1 egg (for brushing), optional
- 3 medium tomatoes, approx. 14 oz (400 g), seeded and diced
- 2 medium green bell peppers, roasted, peeled and diced, approx. 10 oz (280 g)
- 1 medium onion, approx. 6 oz (170 g), finely sliced or diced
- 2 tbsp (30 ml) extra virgin olive oil (for trampó)
- 1 tbsp (15 ml) white wine vinegar
- 1/2 tsp (3 g) coarse sea salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- Optional: 6 anchovy fillets or 3 oz (85 g) sobrassada, sliced, for traditional variations

Instructions

1. In a large bowl combine the flour, yeast, salt and sugar. Make a well, add the warm water and 3 tbsp (45 ml) olive oil, and stir until a shaggy dough forms. Turn onto a lightly floured surface and knead until smooth and elastic, about 8–10 minutes, or use a stand mixer with a dough hook for 6–8 minutes.
2. Place the dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 1 to 1 1/2 hours.
3. Meanwhile prepare the trampó: in a bowl combine the diced tomatoes, roasted diced peppers, and sliced onion. Add 2 tbsp (30 ml) extra virgin olive oil, 1 tbsp (15 ml) white wine vinegar, 1/2 tsp (3 g) coarse sea salt and 1/4 tsp (1 g) black pepper. Toss and let sit while dough rises to allow flavors to meld.
4. Preheat oven to 450°F (230°C). If you have a baking stone, place it in the oven. Otherwise use a baking sheet lightly oiled.
5. When dough has risen, punch down and divide into two portions for thinner crusts (or keep whole for one large coca). On a lightly oiled sheet or peel, stretch or roll each portion into a thin rectangle or oval about 10–12 in (25–30 cm) long and 1/4 in (6 mm) thick.
6. Brush the surface lightly with olive oil and, if desired, a beaten egg for a glossy finish. Spoon the trampó evenly across the dough, draining excess juices so the dough does not become soggy.
7. Add optional anchovies or slices of sobrassada if using. Slide onto the hot stone or place the baking sheet in the oven and bake until crust is golden and crisp, about 12–16 minutes.
8. Remove from oven, finish with a light drizzle of olive oil and a sprinkle of coarse salt. Cut into pieces and serve warm or at room temperature.