Coke from Trempo

Today we land in Mallorca to enjoy one of its traditional dishes, the well-known Coca de Trempó , a simple recipe that is always a success. Both for informal and not so informal dinners, presenting it in a
individually and with some extra ingredients that I will tell you about at the end of the recipe.

It is a base made with bread dough and topped with trempó, which is a salad of peppers, onions and tomatoes, seasoned with salt, pepper and extra virgin olive oil. Just out of curiosity, if you notice, the ingredients of trempó are the base of many other recipes that we all know from Spanish cuisine. If you look back, you will see how many times these ingredients are used as the base of many recipes or simply to enrich dishes. This coca is very typical in the summer months. It is fantastic for picnics, snacks or dinners, but I love to prepare 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 pear tomatoes, skinned and seeded*
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 green pepper, diced
• 1 onion, chopped approximately the size of the peppers or julienned if you prefer - it is an ideal cut for this recipe too -
• Salt
• Pepper
• Extra virgin olive oil

Emile Henry ceramic tray and Pallarès knife

Preparation

1. We begin by preparing the dough: In the KitchenAid bowl, dissolve the yeast in the previously warmed water, add the flour and mix. Using the dough hook, knead for about 10 minutes or until you have obtained a uniform and elastic dough.
2. We 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 will work very well, so you will get homogeneous cubes and you will do it in a moment. Season with salt and pepper and season with two tablespoons of extra virgin olive oil. Mix well and let the flavors mature.
4. Once we have the dough ready and the trempó maturing, we preheat the oven to 190 ºC.
5. We strain the trempó to remove excess oil and set aside.
6. On a floured base, we roll out the dough using our Le Creuset wooden rolling pin .
7. The ideal would be to get the size of the Emile Henry or Le Creuset ceramic tray, on which we are going to bake and later present the coca.
8. Once the dough is rolled out, we prick it and cover it 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 allow to cool. Cut into portions and serve.

We can eat the coca just as it comes out of the oven, which is delicious, or as I told you before, adding complements such as some balls of sobrasada and semi-cured cheese, black olives... A truly delicious combination and if, once rolled out, we cut it out and give it individual shapes, it can be a fantastic dish to present as a starter at any dinner you may have in mind and want to surprise.

Enjoy!

********* Things that may interest you ***********

• * To peel tomatoes, I'll tell you the best way: make a cross on both ends of the skin with a sharp knife, immerse them in boiling water, cook for 2 minutes and remove to ice water. This way, they are peeled very easily and quickly.
• The Le Creuset ceramic baking dish is also very suitable for cooking this recipe.

Emile Henry ceramic tray and Pallarès knife.