Majorcan Crisp Coca with Trempó Salad Topping

1. Prepare the Topping

Cut the tomatoes, onion, and green bell pepper into small pieces. Place them in a bowl, and if you like a touch of sweetness, sprinkle in the sugar. Add a generous pinch of salt. Let this mixture stand for 1 to 2 hours.

2. Prepare the Dough

In a mixing bowl, combine the olive oil, lukewarm water, and salt. Gradually add the all-purpose flour, mixing first with a fork and then with your hands until a smooth, soft ball of dough forms. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.

3. Preheat the Oven

Preheat your oven to 350°F (175°C).

4. Shape and Pre-bake the Dough

After the dough has rested, divide it in half. Spread each half into a round or rectangle on a large baking sheet, pressing it into a thin layer. Bake the dough for about 10 minutes to set it.

5. Drain and Toss the Topping

Thoroughly drain the topping mixture to prevent the pastry from becoming soggy. Toss the drained topping with the extra virgin olive oil until it is well-coated but not wet.

6. Assemble and Bake

Once the dough has pre-baked, cover it with the topping mixture, ensuring it’s spread evenly. Return the baking sheet to the oven and bake for 45 to 60 minutes. You want the topping to become soft and the pastry to remain crisp. If you notice the edges browning too quickly, cover them with foil.

7. Serve

Serve the Coca de Trempó warm or at room temperature, cut into squares or wedges.