Vegan toad in the focaccia (coca de longaniza)

A focaccia-style bread, with a salty crust and topped with vegan sausages and vegan bacon. It is decadent, simple and versatile.


Hola!

Today I bring you a traditional recipe from Valencia called coca de longaniza, which I translated as vegan toad in the focaccia. It is a focaccia kind of oil bread, with a salty crust and topped with vegan sausages and vegan bacon. It is unbelievably decadent, simple and versatile. You can cut it in small pieces for a snack, or you could take it to a picnic with friends.

This recipe has so many names that I learnt while researching for this post. It is also known as coca salada, coca de longaniza or coca de embutido. Sometimes it is called Bollo de Requena, Requena being a town in inland Valencia.

When I saw the “toad in the hole” recipe, I realised that this was very similar. In this case, we don’t use a Yorkshire pudding batter. Instead, we use a dough that is very similar to a focaccia. And I am not a fan of oil, but if this was too bready it would be a different thing.

PLANT POWER, MAKE-UP!

Obviously, the omnis version of this has meat sausage and pancetta. I’ve also seen one with sardines. I always used to love what is underneath the toppings, because it’s flavoursome and moist. And the vegan version I made was exactly the same! I also used spelt brown flour to add more fibre.


VEGAN TOAD IN THE FOCACCIA

Serves: 4 people
Prep: 30 minutes (+ proofing times)
Bake: 25 minutes


INGREDIENTS

Base
7g dried yeast (1 sachet)
1 cup warm water
3/4 cup olive oil
1 tsp. salt
3 cups strong bread flour
1 cup spelt brown flour


Toppings
Rock salt (I used pink Himalayan salt)
4 vegan sausages (mine were frozen)
4 vegan bacon slices


INSTRUCTIONS

  1. Mix the dried yeast with the warm water and set aside for 5-10 minutes. 
  2. Mix the oil with the salt, add the yeast mixture and the flour. Knead until the dough is elastic. Let it rest until it doubles its size (~1h).
  3. Take the dough out and spread it on a lined baking tray, making a rectangular shape, 1cm thick. Imprint your fingertips in rows, brush with oil and sprinkle some rock salt. Proof until it doubles its size (1-2h).
  4. Preheat the oven at 220°C for at least 20 minutes. Place the vegan sausages and vegan bacon on top, pushing a bit into the dough. Bake for 20-25 minutes.

Bon profit!