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 ingredient that I will tell you about at the end of the recipe.

It is a base made with bread dough and crowned with trempó, which is a salad of peppers, onion and tomato, seasoned with salt, pepper and extra virgin olive oil. Out of curiosity if you pay attention, the ingredients of the trempó are the base of many other recipes that we all know of Spanish gastronomy. If you remember, you will see how many times these ingredients are used as the basis of many recipes or simply to enrich the 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.

Ceramic tray by Emile Henry

Ingredients

For the mass:

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

For the Trempo:

• 3 pear tomatoes without skin or seeds*
• 1 red bell pepper diced
• 1 yellow bell pepper diced
• 1 green pepper in cubes
• 1 chopped onion about the size of the peppers or julienned if you like - it's 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, we dissolve the yeast in the previously tempered water, add the flour and mix. With the help of the dough hook, we knead for about 10 minutes or until we have achieved a uniform 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 will do very well, so you will get homogeneous cubes and you will 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 mature.
4. Once we have the dough on the way and the trempó maturing, we preheat the oven to 190 ºC.
5. Strain the trempó to remove excess oil and reserve.
6. On a floured base we spread the dough with the help of 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 extended, we prick it and cover it with the trempó.
9. Bake for 30 minutes or until the dough has browned and the vegetables are cooked.
10. Remove from the oven and let cool. Cut into portions and bring to the table.

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

To enjoy!

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

• * To peel the tomatoes I will tell you how it is the best way: make a cross on both ends of the skin with a nail, immerse them in boiling water, cook for 2 minutes and remove to ice water. In this way they are peeled in a very simple and fast way.
• To cook this recipe, the Le Creuset ceramic baking tray is also very suitable.

Emile Henry ceramic tray and Pallarès knife.