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Chorizo and parmesan focaccia served
Fresh focaccia with chorizo and parmesan

Chorizo & Parmesan focaccia

Author: Flavelo
Recipes Vegetarian & Vegan Side Dishes
The essence of focaccia is patience and olive oil. This is not a hurried bread: the yeast must be allowed to work and fill the dough with bubbles. The spicy fat of the chorizo renders out during baking, soaking into the dimples of the dough, crowned by crispy baked Parmesan.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 1 hr 45 mins
🍽️ Servings 8 servings
🔥 Calories 380 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Baking tray (high-sided)
  • Proving bowl

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Dissolve the sugar in the lukewarm water and crumble in the yeast. Let it stand for 5-10 minutes until it starts to foam.

Tip: If it doesn't foam, the yeast is no longer active – start again! The sugar feeds the yeast fungi (fermentation).
2 ✓

Mix the flour with the salt, add the yeast water and olive oil. Knead a soft but not sticky dough (approx. 8-10 minutes).

Tip: Kneading builds the elastic network (gluten structure) that will hold the gas bubbles.
3 ✓

Oil the bowl, place the dough inside, and turn to coat. Cover and prove in a warm place for about 1 hour until doubled in size.

Tip: The oil protects the dough from drying out, which would cause 'skinning' and hinder rising.
4 ✓

Tip the dough into an oiled baking tray. Press it out into the corners with your fingertips, but don't flatten the air out completely! Let it rest for another 15 minutes.

Tip: During resting, the gluten strands relax so the dough doesn't spring back but holds its shape.
5 ✓

Dimple the top of the dough with your fingers (to create small craters), and sprinkle with the chorizo and Parmesan.

Tip: Oil and rendered fat sit in the dimples, making the dough juicy.
6 ✓

Bake in an oven preheated to 220°C for 20-25 minutes until golden brown and crispy.

Tip: The high temperature lifts the dough suddenly and quickly forms a crust.
7 ✓

Let cool on a wire rack for at least 10 minutes before cutting.

Tip: If you cut it hot, the steam escapes and the inside may remain gummy and sticky.

Recipe FAQ

Why did the dough turn out dense?
You probably didn't prove it long enough, or you killed the yeast with water that was too hot.

Ingredients

  • 500 g Wheat flour (preferably bread flour)
  • 20 g Fresh yeast
  • 300 ml Lukewarm water
  • 30 ml Extra virgin olive oil (+ for greasing tray)
  • 1 tsp Salt
  • 1 tsp Sugar
  • 100 g Chorizo sausage (thinly sliced)
  • 100 g Parmesan cheese (grated)