Rustic Bread with Chorizo and Olives

This bread is full of Spanish flavours and makes a tasty lunch on its own.

We recently bought three olive trees for our garden, and when we got them they were full of olives ready for picking. I made an attempt at pickling them in brine, (they seem OK but I am no expert :-)), and have since been looking for different ways to use them. I figured that this would be a good way of including them in a dish without their slightly salty flavour being overpowering.

I adapted this recipe from the one that I used to make my Butternut, Feta and Sage Focaccia. Instead of a flat bread like the focaccia, this one makes a large round loaf which would easily serve 6 people. If you don’t need that much, I suggest that you split the dough into two, cook and then freeze one for later.

This goes great with soft cheeses, or even just some nice olive oil to dip or butter to spread. You could also dip it into some Dukkah for a different texture.

Ingredients – makes one large loaf:

  • 1 chorizo sausage (approx 125g/4.5 oz), halved and then thinly sliced
  • 2 packets (7g/0.25 oz each) dried yeast
  • 1 and 2/3 cups lukewarm water
  • 1 teaspoon white sugar
  • 2 tbsp olive oil, plus a little extra for drizzling
  • 4 and 1/2 cups plain (all purpose) flour
  • 1 teaspoon salt
  • 10-12 kalamata olives, finely chopped
  • 1/2 teaspoon dried oregano


  • Mix the yeast, water and sugar in a small bowl, cover and set aside for 15 minutes until foamy.
  • Meanwhile, fry the chorizo until just golden, then put it on some kitchen paper to remove the excess fat.
  • Stir the olive oil into the yeast mixture.
  • Put the flour and salt in a large bowl, then stir in the yeast mixture.
  • Knead the dough until it is smooth (2 minutes using a machine or about 8 minutes by hand). If the dough is a little dry then you can add a few more drops of olive oil to bring it together.
  • Put the dough back into a clean large bowl, cover with cling wrap and leave to rise for 90 minutes.
  • Once the dough has risen, punch it back and then knead in the chorizo, olives and dried oregano.
  • Spray a large baking tray with cooking spray.
  • Put the dough onto the tray and shape into a rough disc.
  • Cover the baking tray with cling wrap and leave to rise for another 30 minutes.
  • Meanwhile, heat your oven to 200C/180C fan forced/390F.
  • Before putting the bread in the oven, drizzle with a little olive oil.
  • Bake for 25-30 minutes. The bread is cooked when it is golden brown and sounds hollow when tapped.
  • Leave to cool for a few minutes on the tray and serve warm, or leave to cool completely.
  • Enjoy!


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5 Responses to Rustic Bread with Chorizo and Olives

  1. That looks great. I adore each and every flavouring in this… olives and chorizo are some of my favourite foods.

  2. Ohh this looks good. It is just screaming to be dipped into some fresh EVOO.

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