INTRODUCTION
Chorizo, Onion & Roast Tomato Tear & Share Bread is a delicious bread that you can enjoy with friends and family. This recipe combines the savory flavors of chorizo, sweet onion, and juicy roasted tomatoes. It’s perfect for parties, gatherings, or even as a cozy dinner treat. The best part is that it’s easy to make and share. You can tear pieces off, dip them in your favorite sauces, or just enjoy them on their own.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe for many reasons. First, it is packed with flavor. The spicy chorizo adds warmth, while the sweet onions and tomatoes balance it out. Together they create a wonderful taste that is irresistible. Second, this bread is fun to share. It is designed for tearing and sharing, which makes it a perfect dish for gatherings. Lastly, it’s simple to make. You don’t need to be a professional baker to get this right. With easy ingredients and steps, you will impress your friends and family with this tasty bread.
HOW TO MAKE Chorizo, Onion & Roast Tomato Tear & Share Bread
Making Chorizo, Onion & Roast Tomato Tear & Share Bread is simple. Just follow the ingredients and step-by-step instructions below.
EQUIPMENT NEEDED
Before you start, gather the following equipment:
- Baking tray: To bake your bread on.
- Mixing bowl: To combine your ingredients.
- Wooden spoon: For mixing.
- Rolling pin: To shape the dough.
- Sharp knife: To cut the bread into pieces.
- Measuring cups: For accurate measurements.
Ingredients You’ll Need:
- 500g strong white bread flour
- 7g dried yeast
- 10g salt
- 300ml warm water
- 50ml olive oil
- 100g chorizo, diced
- 1 onion, finely chopped
- 200g cherry tomatoes
- Fresh herbs (like basil or parsley), for garnish
- Salt and pepper to taste
STEP-BY-STEP INSTRUCTIONS:
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Make the Dough: In a mixing bowl, combine the bread flour, dried yeast, and salt. Make a well in the center and pour in the warm water and olive oil. Mix everything together with a wooden spoon until it forms a dough.
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Knead the Dough: Lightly flour a clean surface and place the dough on it. Knead the dough for about 10 minutes until it is smooth and elastic. If it is sticky, you can add a little more flour.
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First Rise: Place the dough in a lightly oiled bowl and cover it with a clean cloth. Leave it in a warm place to rise for about an hour, or until it doubles in size.
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Prepare the Filling: While the dough is rising, heat a frying pan over medium heat. Add the diced chorizo and chopped onion. Cook until the chorizo is golden and the onion is soft. Remove from heat and let it cool slightly.
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Roast the Tomatoes: Preheat your oven to 200°C (390°F). Place the cherry tomatoes on a baking tray, drizzle with a little olive oil, and roast in the oven for about 15 minutes until they are soft and slightly charred.
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Combine the Filling: Once the chorizo and onion mixture has cooled, add the roasted tomatoes. Season with salt and pepper to taste.
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Shape the Bread: Once the dough has risen, punch it down to release the air. Roll it out on a floured surface into a rectangle about 1 cm thick. Spread the chorizo and onion mixture evenly over the dough.
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Roll and Cut: Roll the dough up tightly from one long edge to the other. Cut the roll into 12 equal pieces.
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Second Rise: Place the dough pieces upright on a baking tray lined with parchment paper. Cover with a cloth and let them rise for another 30 minutes.
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Bake: Preheat your oven to 200°C (390°F) if it’s not already hot. Bake the bread for about 20-25 minutes, or until golden brown.
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Cool and Serve: Once baked, let the bread cool for a few minutes before tearing it apart to serve.
HOW TO SERVE Chorizo, Onion & Roast Tomato Tear & Share Bread
Serve your Chorizo, Onion & Roast Tomato Tear & Share Bread warm. You can serve it on a large platter for sharing. It goes well with dips like hummus or garlic butter. You can also sprinkle some fresh herbs on top for added taste and a pop of color.
STORAGE & FREEZING: Chorizo, Onion & Roast Tomato Tear & Share Bread
If you have leftovers, store them in an airtight container at room temperature. They should last for about 2-3 days. If you want to keep them longer, you can freeze the bread. Just wrap them tightly in plastic wrap and place them in a freezer bag. They will keep well in the freezer for up to 3 months. To enjoy, let the bread thaw at room temperature and warm it in the oven for a few minutes before serving.
SERVING SUGGESTIONS
This bread is perfect for many occasions. It makes a great appetizer when serving guests. You can also pair it with soups or salads for a full meal. If you are having a picnic, take this bread along for a tasty treat. Its flavors will enhance any dish you serve it with.
VARIATIONS
There are many ways to change this recipe. Here are some ideas:
- Cheese Lovers: Add shredded cheese to the filling. This could be mozzarella or cheddar.
- Veggie Delight: Replace the chorizo with cooked vegetables like bell peppers or mushrooms for a vegetarian option.
- Spice it Up: Add some chopped fresh chili to the filling for extra heat.
- Basil and Tomato: Add fresh basil leaves to the filling for a fresh taste.
FAQs
1. Can I use fresh chorizo instead of dried?
Yes, you can use fresh chorizo, but you will need to cook it until it is done before adding it to the bread.
2. Is it possible to make this bread gluten-free?
Yes! You can use a gluten-free bread flour mix to make this bread gluten-free.
3. How can I make the dough rise faster?
You can place the dough in a warm area or an oven set to a very low temperature (like 30°C or 86°F) to help it rise faster.
4. Can I add different herbs to the filling?
Absolutely! Feel free to experiment with herbs like oregano or thyme for different flavors.
MAKE-AHEAD TIPS FOR Chorizo, Onion & Roast Tomato Tear & Share Bread
You can prepare some parts of this recipe in advance. You can make the dough and let it rise. After the first rise, cover and keep it in the refrigerator overnight. When you’re ready to bake, bring the dough back to room temperature for about 30 minutes before continuing with the recipe. You can also prepare the filling earlier and keep it in the fridge. This way, when you’re ready to bake, everything is set, and you can enjoy your delicious bread in no time.
Chorizo, Onion & Roast Tomato Tear & Share Bread
Ingredients
Method
- In a mixing bowl, combine the bread flour, dried yeast, and salt. Make a well in the center and pour in the warm water and olive oil. Mix everything together with a wooden spoon until it forms a dough.
- Lightly flour a clean surface and place the dough on it. Knead the dough for about 10 minutes until it is smooth and elastic. If it is sticky, you can add a little more flour.
- Place the dough in a lightly oiled bowl and cover it with a clean cloth. Leave it in a warm place to rise for about an hour, or until it doubles in size.
- While the dough is rising, heat a frying pan over medium heat. Add the diced chorizo and chopped onion. Cook until the chorizo is golden and the onion is soft. Remove from heat and let it cool slightly.
- Preheat your oven to 200°C (390°F). Place the cherry tomatoes on a baking tray, drizzle with a little olive oil, and roast in the oven for about 15 minutes until they are soft and slightly charred.
- Once the chorizo and onion mixture has cooled, add the roasted tomatoes. Season with salt and pepper to taste.
- Once the dough has risen, punch it down to release the air. Roll it out on a floured surface into a rectangle about 1 cm thick. Spread the chorizo and onion mixture evenly over the dough.
- Roll the dough up tightly from one long edge to the other. Cut the roll into 12 equal pieces.
- Place the dough pieces upright on a baking tray lined with parchment paper. Cover with a cloth and let them rise for another 30 minutes.
- Preheat your oven to 200°C (390°F) if it’s not already hot. Bake the bread for about 20-25 minutes, or until golden brown.
- Once baked, let the bread cool for a few minutes before tearing it apart to serve.