ENCoca de Trampó – Mallorca’s Veggie Flatbread with Soul
As someone who grew up in a Mallorcan kitchen, I can tell you this: Coca de Trampó isn’t just a recipe — it’s a ritual. It’s what we bring to beach picnics, bake for family lunches, and grab from a bakery on the way home from work. With its flaky crust and fresh veggie topping, it captures the heart of Mallorcan summer in every bite.
🫓 What Is Coca de Trampó?
Coca de Trampó is a savory, open-faced flatbread topped with trampó, a local salad of finely chopped tomato, green pepper, and onion. The base is a rustic dough made with flour, olive oil, water, and a pinch of salt — no yeast required.
Think of it as Mallorca’s answer to pizza, but simpler, lighter, and completely plant-based by tradition.
🌿 A Dish Rooted in Simplicity
Trampó comes from the verb trempar, which means to season or dress. The salad itself is served cold in summer, but when spread over coca dough and baked, it transforms into something magical — a balance of soft, roasted vegetables and golden, olive oil-rich crust.
Coca de Trampó is most commonly made at home during the hotter months, when tomatoes are bursting with flavor. But you’ll find it in forns (bakeries) and mercats across the island year-round.
🍴 Where to Try It
Want to taste it fresh out of the oven? These are some of my go-to spots in Palma:
🥖 Fornet de la Soca – For a heritage take on coca using local heirloom produce.
🧺 Mercat de Santa Catalina – Several stalls sell homemade versions by the slice.
☕ Bar Bosch – Classic Palma café offering coca alongside coffee or vermouth.
🥗 Es Rebost – A modern, local chain with a reliable coca you can grab on the go.
🧑🍳 How to Make It at Home
You don’t need to be an expert baker — just a good tomato picker. Here’s the essence:
Coca dough:
300g flour
100ml olive oil
100ml water
1 tsp salt
(Mix, knead briefly, press into a baking tray)
Trampó topping:
3 ripe tomatoes
1 green bell pepper
1 white onion
Salt + a good glug of olive oil
(Chop everything small, season, and let sit before spreading over the dough)
Bake at 180ºC (350ºF) for 30–40 minutes until edges are golden and veggies slightly caramelized.
🍷 What to Pair It With
- A cold glass of rosé or dry white wine
- Olives and almonds on the side
- Even better: bring it to the beach and eat it barefoot in the sand
💬 Final Thoughts
Coca de Trampó is humble, healthy, and endlessly satisfying. It’s what Mallorcans make when we want to feed many with little — a dish that celebrates both our land and our resourcefulness.
And yes, it’s totally acceptable to eat it cold the next day — we all do.
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