Coca de trampó with vegetables
A thin, crisp Majorcan coca topped with a juicy mix of tomatoes, green pepper and onion.
Ingredients
- wheat flour250 g
- water150 ml
- olive oil110 ml
- baking powder5 g
- salt8 g
- white onion1 pcs
- green bell pepper2 pcs
- ripe tomato3 pcs
- ground sweet paprika3 g
Instructions
Preheat the oven to 200 °C. In a bowl, combine 250 g wheat flour, 5 g baking powder and 5 g salt.
Pour in 75 ml olive oil and 150 ml water, and knead into a smooth, soft, lump-free dough. Let it rest for 15 minutes.
Dice 1 onion, 2 green bell peppers and 3 ripe tomatoes into small cubes, about 1 cm.
Toss the vegetables with 30 ml olive oil, 3 g sweet paprika and the remaining salt; transfer the mixture to a sieve for a few minutes to drain off excess liquid.
Grease a baking sheet with some of the olive oil, place the dough on it and stretch it out by hand into a thin sheet about 5 mm thick, raising the edges slightly. Prick the surface with a fork.
Spread the vegetable mixture evenly over the dough and bake at 200 °C for about 30 minutes, until the edges turn golden and the vegetables have softened.
Turn off the oven and leave the coca on the lower rack for another 5 minutes, then let it cool for 20 minutes and serve warm or at room temperature.
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