Coca de Requena - Meat Focaccia

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.



For the dough:

  • 7g (scant 1 tbsp) dried yeast
  • 230ml (1cup) warm water
  • 300g (2 cups + 2tbsp) strong white bread flour
  • 1120ml (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


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.

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