An open Mallorcan flatbread topped with trampó, a raw salad of finely diced tomato, green pepper, and onion. A thin, lightly enriched dough — flour, water, olive oil, sometimes a little lard — is pressed into a tray, scattered with the dressed vegetables, and baked until the base is crisp and the topping softens and lightly caramelises. Unlike a pizza it carries no cheese. It is eaten warm or cool, cut into squares, as a snack or light meal.
Coca is the broad name across Catalan-speaking lands — Catalonia, Valencia, and the Balearics — for flat baked dough, sweet or savoury, kin to but older than pizza. The trampó version is specifically Mallorcan: trampó is the island's summer salad of tomato, green pepper, and onion, and spooned raw onto coca dough it makes a vegetable flatbread distinct from the Catalan coca de recapte, which is built on cooked, roasted vegetables instead. It is a seasonal, garden-driven dish; its precise origin is unrecorded.
The base bakes thin and crisp at the edges, sturdier than pizza and faintly biscuity from the oil in the dough. On top the trampó stays fresh and juicy, the tomato sweet and slightly jammy where the oven has caught it, the green pepper crunchy, the onion softened and sweetened. The flavour is clean and summery — ripe tomato, grassy olive oil, a little salt — with no cheese to weigh it down. Best eaten the day it is made, warm or at room temperature.
The trick is keeping the base crisp under wet, raw vegetables. The dough is rolled thin and is leaner and drier than bread dough, often with olive oil or lard worked in, so it bakes to a firm, biscuity sheet rather than going soggy. The vegetables are diced small, salted, and drained of their juices before they go on, so they soften and lightly caramelise in the oven's heat without flooding the base. No cheese means nothing masks the vegetables or holds in moisture — the dish lives or dies on the crispness of the coca and the ripeness of the trampó.
Variations
A close sibling is coca de verdures, topped with chard, spinach, or other greens. Some cooks add tuna, raisins, or pine nuts; the Valencian coca de tomata is a simpler tomato-only relative. It should not be confused with Catalan coca de recapte, which uses roasted aubergine, pepper, and onion (escalivada) and often cured fish on a similar base.
On the Palate
Where Coca de Trampó sits in the Spanish flavor cloud
Ingredients
Serves 6
How it's made
6 steps · 40 min
- 110 min
Make a lean dough from flour, water, olive oil, a little lard, and salt, and let it rest.
- 210 min
Finely dice tomato, green pepper, and onion, salt them, and drain off the released juices.
Watch outSalt the diced vegetables and drain off their juices before topping — that released water is what would otherwise flood and sog the base.
- 35 min
Roll or press the dough thin onto an oiled baking tray.
- 43 min
Scatter the drained vegetables evenly over the dough and drizzle with olive oil.
- 530 min
Bake at 200°C until the base is crisp and golden and the vegetables have softened and caught colour.
Watch outBake until the base is crisp and golden and the vegetables catch a little colour — with no cheese to hide behind, the whole coca lives on that crisp base.
- 65 min
Cool slightly, cut into squares, and serve warm or at room temperature.
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