Tomato and Chorizo Pull Apart Bread
- Prep Time: 30 minutes
- Proofing Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 6 servings
- Category: Baking
Description
A delicious bread studded with tomatoes and chunks of chorizo. Grab a piece and dunk in your favourite olive oil. Great for a gathering of friends.
Ingredients
Dough
500 g bread flour
350 g lukewarm water
2 Tbsp (30 ml) olive oil
10 g instant yeast
12 g salt
Fillings
200 g ZZ2 Medley Tomatoes
200 g chorizo
2 Tbsp (30 ml) chopped chives
pepper
You’ll Need
a 27 cm springform pan
non-stick spray
Instructions
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.
