Coca de trampó
Photo: Crguti03 · CC BY-SA 4.0

History

Trampó is the Mallorcan summer salad of diced tomato, green pepper and onion in olive oil, and coca de trampó is that salad baked on to a thin lard-and-oil dough. It is sold by the slab in Palma bakeries and eaten at room temperature, standing up, which makes it the island's most portable food. Coques take other toppings too, notably peppers or Swiss chard, and Fornet de la Soca on Plaça de Weyler rebuilds versions from old Mallorcan household and convent recipes.

Book a food experience

Tours, tastings and classes from the cities on this page, bookable on GetYourGuide.

Browse every bookable food experience

Common allergens: Gluten

Make it at home

Yield Makes 1 tray, serves 6Hands-on 30 minTotal 2 hrDifficulty Easy

Ingredients

  • 350g plain flour
  • 150ml water
  • 60ml olive oil
  • 7g fresh yeast
  • 5g salt
  • 3 ripe tomatoes, finely diced
  • 2 green peppers, finely diced
  • 1 white onion, finely diced
  • Extra olive oil and salt for the topping

Method

  1. Dissolve the yeast in the water, then work in the flour, olive oil and salt to a soft dough.
  2. Knead briefly, cover and leave to rise for one hour.
  3. Toss the diced tomato, pepper and onion with a good pour of olive oil and a heavy pinch of salt.
  4. Press the dough thin across an oiled baking tray, right into the corners.
  5. Drain the vegetables of excess liquid and spread them evenly over the dough.
  6. Bake at 200C for 25 to 30 minutes until the base is crisp and the edges have coloured.
  7. Cool on a rack and cut into squares. Serve at room temperature.

Tip from the editors. Drain the trampó well before it goes on. Wet vegetables steam the base instead of crisping it.

Where to eat coca de trampó

Coca de trampó in Palma

Fornet de la Soca ★ 4.7

€€ BakeryCasco Antiguo

Fornet de la Soca occupies the old Forn des Teatre on Plaça de Weyler in Palma, where Tomeu Arbona rebuilds Mallorcan recipes from convent archives.

OrderCoca with peppers, cut by the slice at the counter.

Why locals goTomeu Arbona bakes from recovered convent and household recipes, so the counter changes with what he has rebuilt that month.

TipStock is baked in small runs and sells out. Go in the morning if you want the coques.

Directions

All Palma signature dishes →

More cities are in research. Want coca de trampó covered somewhere specific? Tell us where you want to eat.

Browse all dishes →