COCA DE TRAMPÓ.- LA EMPANA LIGHT DE BEGO

Prepare the dough by mixing the flour, yeast, water, lard, olive oil, and salt until well combined.

Roll out the dough to fit the size of the baking tray.

Prepare the trampó by chopping the green pepper, tomatoes, and slicing the onions.

Mix the trampó ingredients with olive oil, fresh rosemary, smoked paprika, salt, pepper, and oregano.

Allow the mixture to marinate for a period of time, then remove the rosemary before baking.

Spread the trampó mixture over the rolled-out dough.

Bake in the oven until golden brown.

Equipment Needed

Spice Level:

Allergens