Pepperpot Focaccia

Heat the vegetable oil in a large pot over medium‑high heat and sear the mixed meat chunks in batches until they are deeply browned on all sides; set aside.

Add the chopped onions, minced garlic, minced ginger, thyme sprigs, cinnamon sticks, dried orange peel, whole cloves, brown sugar, kosher salt, and Wiri Wiri peppers to the pot. Cook, stirring frequently, for 4–5 minutes until the aromatics are fragrant.

Pour in 1 cup of hot water, scraping up any browned bits from the bottom of the pot.

Return the browned meat to the pot, add the cassareep and the remaining 4 cups of hot water. Bring to a gentle simmer, cover, and reduce the heat to low. Let it cook for 3–4 hours, or until the meat is fork‑tender.

Allow the pot to cool, then refrigerate the entire mixture overnight. The next day, remove about 1 lb of meat, discarding bones, excess fat, cinnamon sticks, thyme sprigs, orange peel, and whole cloves. Shred the meat and toss it with a few spoonfuls of the remaining gravy.

In a small bowl, dissolve the active dry yeast in the warm water. Stir in half of the bread flour until a smooth batter forms.

Add the remaining flour, then knead in the 25 g of kosher salt and the olive oil. Continue kneading until the dough is smooth, slightly sticky, and pulls away cleanly from the bowl.

Cover the dough with a damp cloth and let it rest for 10 minutes.

Perform a stretch‑and‑fold: gently stretch the dough upward and fold it over itself. Return the bowl to the refrigerator and repeat this stretch‑and‑fold every hour for the next 3 hours, covering the dough between folds.

Transfer the dough to an oiled baking tray, gently stretch it to fill the tray, cover, and let it proof for 30–45 minutes, or until the surface looks puffy.

Using your fingertips, dimple the dough surface. Evenly scatter the shredded pepperpot meat and drizzle a few spoonfuls of the reserved gravy over the top. Drizzle a little extra olive oil and sprinkle flaky sea salt.

Bake in a pre‑heated oven at 450°F (450°F) for 16–18 minutes, until the focaccia is deeply golden and crisp on the edges.