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Chorizo, Tomato and Chilli Bread

January 22, 2017


My husband loves bread, especially Italian bread, more specifically olive ciabatta.  Sadly that is one bread that I have yet to master completely. I have tried and I am improving but I wouldn't say I've completely cracked it yet but I am working on it.


Note: Ciabatta translated is slipper, frankly my loaves look more like old socks!


So I try and distract him with other wheat based offerings.  He really likes chorizo and rich tomato sauces so I've come up with an easy and good looking loaf that makes him forget about my bread shortcomings.  It has an added bonus that filling for the bread is a type of chorizo jam, so any leftovers can be kept in the fridge and spread on bread or biscuits.



I find this bread works best with a standard white loaf mix with added herbs but try it with your favourite bread recipe Try any filling you like, tapenade and proscuitto would work well, I have made it with pesto instead of chorizo jam  which keeps my vegetarian son happy. It does need to have a bold flavour to hold its own with the bread.


So you simply make your bread dough in the usual way and leave it to double in size.  Make your filling while the bread is doing its thing and leave to cool.


When risen, roll out the dough to approx 45 x 30 cm, spread over your filling and roll up the long end to form a sausage.  Shape into a ring, joining the ends as best you can.  Make snips with scissors in the top, so much less messy than some of the methods for forming a couronne.

Leave to prove until doubled in size and then bake for approx 25 minutes.  If all the family are home I divide the dough in half and do one with the chorizo filling and one with pesto, keeps everyone happy.  Smaller loaves but delicious.



I'm going to give you the white bread recipe again on this page as I haven't quite worked out how to link them yet.

I will get better I promise, that's what I say to my husband  about my Italian breads! You can find a pesto recipe on an earlier post.


Hope you enjoy this bread, do let me know what other combinations work for you.


Next time:  I'm going to share some delicious recipes for Valentine's Day


Chorizio, Tomato and Chilli Bread







Serves 6 - 8

Total time inc. proving 3 1/2 hours







Large glug of olive oil
2                             Large onions – finely chopped

2 cloves                 Garlic – crushed

225g                       Spicy chorizio sausage – chopped

½ tsp                      Flaked dried chilli (to taste)

1 tbs                       Tomato puree

400g                       Tin of chopped tomatoes

1 tbs                       Dried oregano

200ml                    Chicken stock


  • Heat some olive oil in the frying pan, and gently fry the onions until soft

  • Add the skinned and chopped chorizio and chilli flakes and leave to cook gently until the oils are released, about 10 minutes, stirring occasionally

  • Add the crushed garlic and cook for a further minute

  • Add rest of the ingredients for the chorizio jam  and simmer until reduced and jammy (approx 20 mins)

  • Place mixture into the food processor and process until quite smooth, you do not want large bits of chorizio but small pieces will add texture to the bread

  • Leave to cool





300ml       Luke warm water

1 ½ tsp     Salt

1 tsp         Caster sugar

2 tbs         Olive oil

500g         Strong White Bread flour

10g           Instant yeast

2 tsp         Dried Thyme (optional)


Oiled baking sheet



  • Using the same order as listed in the ingredients put everything in the bowl of your food mixer fitted with a dough hook.

  • Mix on low to medium for 8 minutes.  The dough should be soft and pliable.

  • Leave in the bowl, cover with cling film and leave to double in size, this will take about an hour depending on how warm your kitchen is.  You could remove the dough, clean the bowl and then oil it and replace the dough but who needs more washing up?

  • When dough has doubled in size, place on a lightly oiled work surface and roll out to approx. 45 x 30 cm

  • Spread your filling over the bread and roll up from the long side.

  • Form into a circle, joining the ends as best you can

  • With a pair of scissors make cuts on the top so that you can see the filling.

  • Place inside a large plastic bag, ensuring it does not touch the dough and leave to double in size

  • Preheat the oven to 200C 

  • When doubled in size, remove from plastic bag and place in preheated oven and bake for 25 - 30 minutes.

  • Remove from the oven and place on a wire rack

  • Delicious on its own, with cheese or anything you like

  • Enjoy! x










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