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Coca de trempó — thin Mallorcan flatbread with tomatoes, green pepper and onion
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Source: https://recipheon.com/en/recipes/snacks/coca-de-trempo-thin-mallorcan-flatbread-with-tomatoes-green-pepper-and-onion
About this recipe
Coca de trempó is a thin Mallorcan flatbread with a crisp olive-oil base, tomatoes, green pepper and onion. The vegetables are finely diced and spread evenly so they bake without weighing down the delicate dough. In this home version, the base is made without yeast, and the watery tomato centers are removed before the flesh is drained and weighed. Sweet paprika brings the vegetables and olive oil together; no cheese or extra sauce is needed. One 30 × 40 cm baking sheet makes twelve pieces, enough for six snack servings. Allow about 1 hour and 35 minutes for preparation, resting the dough, baking and briefly cooling.
Ingredients
Thin olive-oil base
300 g wheat flour, Polish type 500
125 ml room-temperature water
70 g olive oil
5 g fine salt
Vegetable topping
400 g ripe, fleshy tomato flesh, weighed after removing stems, hard cores and watery seed-filled centers, then draining
200 g mild green pepper, weighed without stems, seeds or white membranes
150 g white onion, weighed after peeling
20 g olive oil
3 g fine salt
2 g ground sweet paprika
Steps
Mix the flour with 5 g salt in a bowl. Add the room-temperature water and 70 g olive oil. Mix, then knead by hand for 4–5 minutes until you have a smooth, soft dough. Cover the bowl with a plate and rest for 20 minutes so the dough relaxes and becomes easier to stretch. This dough contains no yeast: do not wait for it to rise. Prepare the vegetables while it rests.
Wash and dry the tomatoes. Remove the stems, hard cores around the stems and watery seed-filled centers, keeping the fleshy outer walls with their skins. Cut them into roughly 1 cm dice and leave in a strainer for 10 minutes, without salting and without squeezing. Only after draining, weigh out 400 g flesh for the recipe. The removed centers and drained liquid do not go on the flatbread.
Wash and dry the green pepper, then remove the stems, seeds and white membranes. Weigh out 200 g prepared pepper and cut into 7–10 mm dice. Cut the peeled white onion into similar-sized dice. Put the tomatoes, pepper and onion together in a bowl; do not add salt or olive oil yet. Preheat the oven to 200°C with conventional top and bottom heat. Prepare a metal baking sheet with a 30 × 40 cm flat base and parchment paper.
Place the dough on parchment paper, cover with a second sheet and roll into a rectangle that fits the flat base of the baking sheet, about 3–4 mm thick. Remove the top sheet of paper and transfer the bottom sheet with the dough onto the baking sheet. If necessary, stretch the dough into the corners with your fingers without making a thick rim. Prick the base all over with a fork. Do not dust with flour and do not grease the baking sheet with extra olive oil.
Just before adding the topping, mix the vegetables thoroughly with 20 g olive oil, 3 g salt and all the ground sweet paprika. Spread the entire mixture over the dough in a thin, even layer, leaving about a 1 cm border. Add any juice released after seasoning as well; do not drain the vegetables and olive oil again. Level out any larger heaps with a spoon so there are no wet mounds, but do not press the topping into the dough.
AI-generated Place the baking sheet on a rack below the middle of the preheated oven. Bake for 35–40 minutes, until the edges and underside are golden and the vegetables are soft and lightly roasted in places, with no puddle of juice on top. Near the end, gently lift a corner with a wide spatula: the base should be dry and firm, not pale and floppy. If the vegetables are cooked but the base needs a little longer, move the baking sheet down one rack for a few minutes. Remove from the oven, wait 5 minutes and cut into twelve pieces. Serve warm or at room temperature, two pieces per serving.
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