National Dish of Balearic Islands – Coca de Trempó

For the Coca

For the Trempó

The cuisine of the Balearic Islands is typically the Mediterranean. A traditional and popular summer dish in one of the islands is Coca de Trempó. It is a special type of flatbread that is topped with a vegetable salad; similar to a pizza. Olive oil and tomatoes are two of their main ingredients.

Directions for Preparing Coca de Trempó

For the Coca

1. Preheat the oven to 400 degrees °F
2. Add the yeast to the warm water in a bowl and let it sit for five (0:05) minutes until dissolved
3. Then add the egg, salt, and olive oil to the bowl of dissolved yeast
4. Add half a cup of the flour and begin to knead into a dough, add the rest of the flour one handful at a time during kneading
5. Add the butter to the dough and knead until smooth and elastic
6. Place a paper towel over the bowl of dough and let it rest for thirty (0:30) minutes
7. Grease a 10 by 15″ baking tray with 1″ sides with a bit of unsalted butter
8. When the dough has risen, evenly spread the dough along the base and sides of the baking tray
9. Use a fork to perforate the dough in multiple places to avoid bubbles from forming, then set aside

For the Trempó

1. Pat the vegetables with a paper towel to remove extra moisture
2. Combine the tomatoes, green pepper, and onion in a bowl and season with the salt and olive oil
3. Spread the vegetable mixture over the Coca dough, then place in the preheated oven
4. Bake for thirty (0:30) minutes until edges are firm and lightly browned, then slice
5. Serve warm

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.

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