Chorizo Focaccia Recipe
Chorizo Focaccia Recipe
So it’s just two days until my holiday and I’m so excited about going travelling again. Sadly we don’t have time to go for long but we’re spending 10 days in Taipei then 4 days in Bali. I’ve never been to Bali but I’m super excited about it.
Recently I’ve been sorting out recipes that I’ve learned at work. While working at a previous restaurant that I prefer not to name (I don’t want to give the bastards any credit) I had the pleasure of working alongside two Italian chefs. One of them is a really good friend called Lorenzo, who is from Verona, who we visited in Granada last year. I also met another Italian chef, this time from Sicily who taught me how to make another kind of focaccia.
Both told me that different regions of Italy cook focaccia completely differently. For example, Lorenzo cooks focaccia with milk while the Sicilian chef uses white wine. Lorenzo sadly never gave me a recipe for focaccia (I can’t remember if I forgot to ask or if he forgot to give me a recipe) but I did get the white wine focaccia recipe.
I made a fairly major adjustment to this focaccia by including chorizo on top. Regardless of whether you use chorizo or not focaccia is really delicious, easily one of my favourite types of bread, but I love chorizo so used it.
I also fancied having a go at making a completely different kind of focaccia. Squid ink is pretty hard to get hold of in the UK and I wanted to have a go at making squid ink pasta but never got round to it. Firstly I need a pasta machine but also delivery of the squid ink took ages! Recently I found the squid ink in my cupboard and thought I would try making this squid ink, rosemary and garlic focaccia. As a note squid ink doesn’t have a taste but acts as an amazing dye in food.
So anyway, hope you enjoy this recipe and I’ll no doubt put more recipe on this blog when I come back from holiday. While we’re in Taiwan I plan to visit a lot of restaurants, both familiar and new, and will be doing a few restaurant reviews when we come back. Also if I can get my damn laptop to work again (long story!) I’ll try to post some pictures while on holiday).
Credit: All photos were taken by Chris at: http://www.chrisradleyphotography.com
Chorizo Focaccia Recipe
Ingredients
Ingredients for Chorizo and Spring Onion Focaccia
- 30 g yeast
- 175 ml water
- 1 tbsp Sugar
- 150 ml olive oil
- 150 ml white wine
- 175 ml water
- 1 kg white bread flour
- 15 g Salt
- 1 chorizo sausage cut into 0.5cm thick slices. Good size chorizo
- 1 spring onion chop finely
Ingredients for Squid Ink, Rosemary and Garlic Focaccia
- 30 g yeast
- 175 ml water
- 1 tbsp Sugar
- 150 ml olive oil
- 150 ml white wine
- 175 ml water
- 1 kg white bread flour
- 15 g Salt
- 5 g squid ink
- 1 tbsp chopped rosemary
- 3 cloves garlic thinly sliced
Instructions
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Put yeast, sugar and 175ml water into a large bowl and leave it for 15 minutes (don’t mix yet).
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Add olive oil, white wine and another 175ml of water into another bowl.
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After 15 minutes mix the mixture from step 1 with the flour and salt and leave for 20 minutes. Cover this mixture/bowl with a damp kitchen cloth to stop the mixture from drying out.
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After 20 minutes mix everything apart from the chorizo together and use your hands to need the dough and the mixture has a softness but elasticity to it. Cover with a damp kitchen cloth and find somewhere warm and leave for 30 minutes for it to rise.
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After 30 minutes put the dough into a rectangle shaped baking tray and you can put your chorizo on top of the dough. Preheat the oven at 190C and bake the bread for 20-30 minutes until cooked. The times are approximate depending on your oven. For example a home oven will take approximately 30 minutes while a professional oven takes 20 minutes.
Recipe Notes
Note: Both Focaccia’s are made in the same way but for the squid ink, rosemary and garlic focaccia of course don’t add chorizo. Otherwise mix all of the ingredients together as per the steps.
