Coca de Trampó Mallorquina. Un plato resultón a cualquier hora.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil provides healthy fats, while sunflower oil is more affordable.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice offers a fresh flavor, while apple cider vinegar is often less expensive.

Place 300 grams of flour in a bowl.

Add 7 grams of dry yeast, 7 grams of salt, 125 grams of lard (or 125 milliliters of olive oil), and 125 milliliters of water to the bowl.

Mix the ingredients until a dough forms.

Knead the dough by hand for about 5 minutes until soft and not sticky.

Cover the dough with a cloth and let it rest while preparing the vegetables.

Chop 2 small onions into small cubes and place them in a dish.

Chop 1 red pepper and 1 green pepper into small pieces and add to the dish.

Remove the hard part from 4 very ripe tomatoes and chop them into pieces.

Slice the mushrooms and add them to the vegetable mixture.

Preheat the oven to 180 degrees Celsius.

Add 1 teaspoon of oregano, 1 teaspoon of sweet paprika, salt to taste, and freshly ground black pepper to the vegetable mixture.

Drizzle a good splash of olive oil (not extra virgin) over the vegetables and mix well.

Roll out the dough into a rectangle, approximately 1 centimeter thick, to fit the baking tray.

Transfer the rolled-out dough to the baking tray.

Spread the vegetable topping evenly over the dough, reaching the edges.

Bake in the preheated oven at 180 degrees Celsius for 20 to 30 minutes, checking for a golden brown color on the sides.

Let the coca de trampó rest for about 10 minutes before cutting it.

Cooking Techniques

Equipment Needed

Spice Level: