Mallorcan Vegetable Flatbread – Coca de Trampó

by Lucia Stansbie

This crisp, Spanish-style flatbread delivers a bright burst of freshness with every bite – it is something I grew up eating when in Mallorca, and something I can’t wait to enjoy when I travel back to my beloved island. The vegetable “trampó” , AKA pepper, tomato and onion salad, topping is rich in vitamin C, antioxidants, and fibre, supporting immune health and digestive wellbeing. Meanwhile, the olive oil and beer-based dough offers a lighter alternative to yeast-leavened breads, creating a delightfully crisp base with minimal effort.

It is so tasty and quick to make that it can be an excellent alternative to pizza, and if adding proteins toppings such as tuna or smoked mackerel it can be a balanced and nourishing main dish.

INGREDIENTS

For the dough:

• 100 g extra-virgin olive oil

• 130 ml beer (carbonation acts as a natural leavening agent)

• 370 g plain flour

• Pinch of salt

For the “Trampó” topping:

• 2 green and 2 red peppers, finely diced

• 1 onion, peeled and diced (optional: leave slightly larger for texture contrast)

• Extra-virgin olive oil, for drizzling

• Salt, to taste

METHOD

1. Combine the base. In a large bowl, mix the beer and olive oil with a pinch of salt. Add the flour gradually, kneading until you have a smooth, elastic dough.

2. Prep the topping. Finely chop the peppers and onion into small strips and gently sautee with some olive oil, garlic and a pinch of salt.

3. Assemble. Oil a baking tray and press the dough evenly across the surface into a thin layer. Spread the seasoned sauteed trampó evenly, taking care to drain excess moisture to keep the dough crispy.

4. Bake. Preheat the oven to 180 °C and bake for 35–40 minutes. If the base isn’t crisp enough, move the tray to a lower rack for the final minutes.

5. Serve. Once golden and crisp, remove from the oven and drizzle with a little more olive oil. Let cool slightly before slicing.

WHY IT WORKS?

• Vibrant and nutritious topping: Tomatoes, peppers, and onions bring vitamins A and C, antioxidants, fiber, and hydration—making this both refreshing and nourishing.

• Light, crisp base: Beer acts as an accessible leavening agent, delivering a thin, airy crust with minimal prep and no need for proofing time.

• Healthy fats: Olive oil not only helps with texture and satiety but also improves the absorption of fat-soluble nutrients in the vegetables.