8 Person
45 Min
30 Min
75 Min
Combine warm water and yeast in a bowl.
Let it stand 5–10 minutes until foamy.
Whisk in the egg, olive oil, and salt.
Gradually add flour, mixing until a soft, slightly sticky dough forms.
Knead 5–7 minutes (by hand or mixer) until smooth.
Place in a lightly oiled bowl, cover, and let rise until doubled (60–90 minutes).
Melt the butter gently in a wide pan over medium heat.
Add onions and cook until soft and translucent (8–10 minutes).
Add green bell pepper; cook 3–4 minutes.
Stir in minced tomatoes and salt.
Simmer uncovered 20–30 minutes, stirring occasionally, until thick and jam-like.
Finish with olive oil; adjust salt if needed.
Cool slightly before using.
Preheat oven to 375°F (190°C).
Generously oil a deep baking pan.
Press dough evenly into the pan.
Spread tomato topping thickly over the surface.
Optional for Coca de Trempó: broil for 2–3 minutes to achieve a deeper color.
|
Ingredient |
Substitution Options |
Equivalence |
Flavor/Texture Impact |
| Butter (in dough) | Olive oil | 1:1 | Lighter, crisper base |
| Green pepper | Red/yellow bell pepper | 1:1 | Sweeter, less sharp |
| White onion | Red onion or shallot | 1:1 | Red onion = sharper, shallot = mild |
| All-purpose flour | Whole wheat flour | 1:1 | Earthier, denser base |
Offer as an appetizer or cut into small squares for tapas-style dining.
The cuisines feature pastry, cheese, wine, pork, and seafood. Sobrassada is a local pork sausage. Lobster stew from Menorca is one of their most well-sought-after dishes, attracting even King Juan Carlos I to the islands.
Coca de Trempó traces its roots to the agricultural traditions of the Balearic Islands, where local ingredients and simple cooking methods have long shaped the region’s cuisine.
The dish originated as a way for islanders to make use of abundant summer vegetables—especially ripe tomatoes, green peppers, and onions—during the harvest season.
Over generations, families would prepare the coca dough, spread it thin, and top it with a freshly chopped Trempó salad, reflecting the Mediterranean emphasis on fresh produce and olive oil.
While similar flatbreads exist throughout the Mediterranean, Coca de Trempó is uniquely Balearic, embodying the islands’ rustic charm and resourceful spirit.
Today, it remains a staple at gatherings and celebrations, symbolizing both the Balearic people’s agricultural heritage and their communal lifestyle.
Per Serving (Approximate values)
