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Cocina Mallorquina · Restaurant Es Muntant Cocina Mallorquina · Restaurant Es Muntant

Recipe · Mallorcan

Coca Mallorquina de Trampó

Prep
30 min
Cook
25 min
Total
1 h 30 min
Serves
6 servings

The coca mallorquina is the savoury version of the island’s coca — a thin flatbread with trampó (tomato, pepper, onion) on top, baked in a wood-fired oven. It’s the classic bar bite — coca and vermut mid-morning, coca and beer at the end of the day.

This recipe is the base. With trampó you have the classic summer coca. Push further and you can top with sobrasada and honey for a winter variation, or with chard and pine nuts for an older North-African-influenced one.

What defines a good coca: paper-thin dough, well-drained trampó, very hot oven. The rest you learn by making it twice.

Ingredients

  • 500 g plain flour
  • 200 ml warm water
  • 50 ml extra virgin Mallorcan olive oil — plus a little more for brushing
  • 15 g fresh baker's yeast
  • 8 g salt
  • 3 ripe ramellet tomatoes — peeled and very finely diced
  • 1 green Italian pepper
  • 1 small red pepper
  • 1 small white onion
  • 1 tsp sweet paprika
  • dried oregano to taste
  • Es Trenc coarse sea salt

Method

  1. 1

    Make the dough

    Dissolve the yeast in the warm water. In a large bowl, mix the flour with the salt. Make a well in the centre and pour in the oil and the water with yeast. Knead for about 10 minutes until you have a smooth elastic dough that doesn't stick. Shape into a ball, cover with a cloth and let rise for 1 hour somewhere warm.

  2. 2

    Make the trampó

    Dice everything finely and evenly — tomato, green pepper, red pepper, onion. Put it all in a colander, sprinkle with salt and let drain for 20 minutes so it loses water. Then dress with a splash of oil, the paprika and the oregano.

  3. 3

    Roll the dough

    Preheat the oven to 220 °C (better in a wood-fired oven, but a domestic oven on full works). Roll the dough out on a paper-lined rectangular tray — it should be very thin, almost translucent, 3-4 mm.

  4. 4

    Top the coca

    Brush the dough with a little oil. Spread the trampó evenly across the whole surface in a thin but covering layer. Don't press the topping down hard — just let it settle.

  5. 5

    Bake

    Put the coca into the hot oven. Bake 20-25 minutes until the edges are golden and the trampó has released its juices and looks glossy. Take out and let stand 10 minutes before cutting.

  6. 6

    Serve

    Cut into squares. Eat warm, not hot. With a glass of vermut or a white DO Binissalem.

Cook's notes

The difference between an ordinary coca and a good one comes down to two things: the dough must be very thin and the trampó must have drained. If the trampó releases water while baking, it soaks the dough and the coca goes soft. The colander trick is what separates the village coca from the bar one.

Related recipes

Rather we cooked it for you?

We serve Coca Mallorquina de Trampó at Restaurant Es Muntant, in Establiments. Table waiting, wood-fire on.

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