1chorizo sausagecut into 0.5cm thick slices. Good size chorizo
1spring onionchop finely
Ingredients for Squid Ink, Rosemary and Garlic Focaccia
1kgwhite bread flour
Put yeast, sugar and 175ml water into a large bowl and leave it for 15 minutes (don’t mix yet).
Add olive oil, white wine and another 175ml of water into another bowl.
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.
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.
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.
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.