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.