Coca with Trempó

Today we land in Mallorca to enjoy one of its traditional dishes, the iconic Coca de Trempó, a simple recipe that is always a success. Great for casual dinners as well as the not-so-casual ones, serving it in
individual portions and with an extra ingredient or two that I'll tell you about at the end of the recipe.

It consists of a base made with bread dough and topped with trempó, which is a salad of peppers, onion, and tomato, seasoned with salt, pepper, and extra virgin olive oil. As a curiosity, if you pay attention, the ingredients of trempó are the base of many other recipes that we all know in Spanish cuisine. If you think about it, you'll see how often those ingredients are used as the base of many recipes or simply to enrich dishes. This coca is very typical in the summer months. It's fantastic for picnics, snacks, or dinners, but I love making it all year round.

Emile Henry ceramic tray

Ingredients

For the dough:

• 300 g flour
• 180 g water
• 12 g fresh yeast
• 1 teaspoon salt

For the Trempó:

• 3 Roma tomatoes, peeled and seeded*
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 green bell pepper, diced
• 1 onion chopped to approximately the same size as the peppers, or julienned if you prefer - it's also an ideal cut for this recipe -
• Salt
• Pepper
• Extra virgin olive oil

Emile Henry ceramic tray and Pallarès knife

Preparation

1. Start by making the dough: In the bowl of the KitchenAid, dissolve the yeast in the water, previously warmed, add the flour, and mix. With the dough hook, knead for about 10 minutes or until you have a smooth and elastic dough.
2. Let the dough rest, covered, for about 30 minutes or until it has doubled in volume.
3. In a bowl mix the peppers, onion, and chopped tomatoes. To cut them, a cutter like the Treppo, so you'll get even cubes and do it in a moment. Season with salt and pepper and dress with two tablespoons of extra virgin olive oil. Mix well and let the flavors develop.
4. Once the dough is underway and the trempó is maturing, preheat the oven to 190 ºC.
5. Drain the trempó to remove the excess oil and set aside.
6. On a floured surface, roll out the dough with our Le Creuset wooden rolling pin.
7. Ideally, aim for the size of the Emile Henry ceramic tray or the Le Creuset one, on which we will bake and then serve the coca.
8. Once the dough is rolled out, prick it and cover with the trempó.
9. Bake for 30 minutes or until the dough is golden and the vegetables are cooked.
10. Remove from the oven and let cool slightly. Cut into portions and take to the table.

You can eat the coca just as it comes out of the oven, which is delicious, or as I mentioned before, by adding toppings such as small pieces of sobrasada and semi-cured cheese, black olives... A truly delicious combination and, if once rolled out you cut it into individual shapes, it can be a fantastic dish to serve as a starter at any dinner you have in mind where you want to impress.

Enjoy!

********* Things you might be interested in ***********

• * To peel the tomatoes, here's the best way: score a cross on both ends of the skin with a paring knife, submerge them in boiling water, cook for 2 minutes, and transfer to ice water. This way they peel very easily and quickly.
• To cook this recipe, it's also very suitable the Le Creuset ceramic baking tray.

Emile Henry ceramic tray and Pallarès knife.