Across Spain we combine a variety of leavened breads, rolls and flatbreads with other ingredients. This Coca de Requena 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 (1 tsp) dried yeast
230ml warm water
300g strong white bread flour
110ml olive oil
3g (heaped ½ tsp) salt
For the toppings
1 Chorizo cooking sausage,
2 pork sausages chopped
3 slices streaky bacon or pancetta chopped,
2 slices of black pudding (optional)
Coca de Requena – 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 6–8 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 (¾in) thick and place it on a baking sheet. Top with the 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.
If you enjoyed Coca de Requena – a delectable meat focaccia indulgence, you’ll find more delicious recipes to try at home.
Thanks to Omar Allibhoy and The Spanish Chef.com for this recipe.Tags: Coca de Requena, focaccia, Omar Allibhoy, recipes Last modified: July 28, 2022