Oven
Coca de trampo
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
The open flatbread has a generous layer of finely chopped tomatoes, peppers and onions. It is uncomplicated, aromatic and also tastes good cold.
Timing
- Preparation: 25 min.
- Cooking/Baking: 30 mins.
- Rest time: 30 min.
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 440 kcal
- Protein
- ≈ 9.8 g
- Carbohydrates
- ≈ 53.9 g
- Fat
- ≈ 19.2 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 400 g wheat flour type 550 · ≈ 400 g · Assumed quantity / reference product
Weizen Mehl, Type 550 (C214200) - 180 ml water · ≈ 180 g · Assumed quantity / reference product
Trinkwasser (N110000) - 90 ml olive oil · ≈ 81.9 g · Assumed quantity / reference product
Olivenöl (Q120000) - 7 g dry yeast · ≈ 7 g · Assumed quantity / reference product
Backhefe getrocknet (Trockenbackhefe) (R458000) - 3 ripe tomatoes (approx. 350 g) · ≈ 350 g · Assumed quantity / reference product
Tomate roh (G561100) - 1 green pepper · ≈ 150 g · Assumed item weight × count; total amount
Gemüsepaprika grün, roh (G541100) - 1 red pepper · ≈ 150 g · Assumed item weight × count; total amount
Gemüsepaprika rot, roh (G543100) - 1 large onion · ≈ 150 g · Assumed item weight × count; total amount
Speisezwiebel roh (G480100) - 2 tbsp olive oil for the topping · ≈ 27.3 g · Assumed quantity / reference product
Olivenöl (Q120000)
Not included in the base calculation
- 8g salt · Salt or small seasoning amount; no salt/micronutrient calculation
- 1 tsp salt · Salt or small seasoning amount; no salt/micronutrient calculation
- black pepper · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 400 g wheat flour type 550
- 180 ml water
- 90 ml olive oil
- 7 g dry yeast
- 8g salt
- 3 ripe tomatoes (approx. 350 g)
- 1 green pepper
- 1 red pepper
- 1 large onion
- 2 tbsp olive oil for the topping
- 1 tsp salt
- black pepper
Instructions
- Knead the flour, yeast, water, oil and salt into a soft dough. Cover and let rest for 30 minutes.
- Core the tomatoes and dice finely, cut the peppers and onions into small pieces as well. Toss vegetables with 2 tablespoons olive oil, salt and pepper; Pour off excess juice.
- Preheat oven to 210 °C top/bottom heat. Spread the dough out on an oiled tray to a thickness of around 30 x 40 cm, leaving a small edge.
- Distribute the vegetables evenly on the base and press them down lightly.
- Bake until golden brown, 25-30 minutes, until the bottom is crispy and the vegetables are soft. Let cool for 10 minutes and cut into rectangles.
Tips
- Drain the chopped vegetables well before topping so that the base doesn't get soggy.
- The flatbread can also be prepared without yeast with a quick oil dough; This version uses a light yeast dough rest.
