Coca de Requena

Meat Focaccia

Across Spain we combine a variety of leavened breads, rolls and flatbreads with other ingredients. This version reminds me of a British ‘toad in the hole’, but made with a focaccia-like bread instead of batter. All the rendered fats from the meats are absorbed into the bread, resulting in a very indulgent experience.

SERVES 6

Ingredients

For the dough:

7g (scant 1 tbsp) dried yeast

230ml (1cup) warm water

300g (2 cups + 2tbsp) strong white bread flour 11

20ml (1/3 cup + 2 1/2 tbsp) olive oil

3g (heaped 1/2 tbsp) salt

For the toppings:

1 chorizo sausage, chopped

2 pork sausages, chopped

2 slices streaky bacon or pancetta, cut in half

2 sites black pudding (blood sausage), chopped, optional

Method

First make the dough. In a large bowl, mix together the yeast and warm water and stir until dissolved.

Mix the flour with the oil and salt and tip this into the bowl. Knead for at least 6 to 8 minutes, until you can bring the dough together with your hands.

Cover with a cloth and allow to rest at room temperature for 1 hour.

Preheat the oven to 200 C/400 F/gas mark 6.

Dust a work surface with flour and roll out the dough to a square about 2cm (3/4in) thick and place it on a baking sheet.

Top with chorizo, sausages, bacon and black pudding, if using, and press them gently into the dough.

Bake for about 16 minutes, until the bread has risen and looks crisp and golden and the toppings have released their fats.

Tear into pieces at the table.

Make it veggie!

This is such an adaptable recipe, you can change the toppings to suite your diet or what you have in the fridge or storecupboard. To make a vegetariean option, simply roast up your favourite vegetables - I‘d choose courgette, aubergine, mushrooms and onion , then place these with some vegetarian goats cheese into the dough as you would do with the meat and bake as normal.

Delicious warm bread - great with meat, equally as good with roasted veg and goats cheese!