Method

Dough

Add all of the ingredients for the dough to a large mixing bowl and mix with a spatula until the dough comes together. Turn the dough out onto a work surface and knead for 8-10 minutes until the dough is soft and smooth. Oil the mixing bowl with a little olive oil and place the dough ball into the bowl. Cover with a lid or clingfilm and prove for 60-90 minutes or until doubled in size. 

Fillings

Halve the tomatoes and place them into a sieve set over a bowl. Salt the tomatoes generously. This will draw out some of their moisture and season them at the same time. 

Slice the chorizo in half lengthways and then slice into half moon pieces. 

Preheat the oven to 200 ºC. 

Turn the proved dough out onto a well-floured work surface. Gently press the dough into a rough square shape then roll with a rolling pin until you get a square that is roughly 40×40 cm.

Sprinkle the tomatoes, chorizo and chives evenly over the dough then season with pepper. Starting at the end closest to you, roll the dough evenly up into a sausage. Use a sharp knife to cut the roll into 12 equal sized pieces. 

Spray the baking tin with non-stick spray and then arrange the pieces of dough into the tin cut side up. Brush the top of the with olive oil and bake in the oven for 25 minutes. After 25 minutes, grill the top of the bread for 2 minutes until golden, then remove from the oven. Allow to cool slightly then pop from the tin and serve warm with your favourite olive oil and balsamic vinegar.