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I got the inspiration for this Chorizo Focaccia Bread Recipe from watching the show Britain’s Best Bakery. When the judges were sampling it my youngest turned to me and said “MAKE THIS!”
How could I resist? I had the bread recipe and I had the chorizo, so you know how it goes right? I had to make it. PS when someone literally tells you what to make for dinner, you kinda gotta.
Quick and Easy Focaccia Bread Recipe
And I’ve been making it ever since. It is that good! And it’s quick and easy. When I don’t know what I’m making for dinner I just pull out some local chorizo from Red Feather Farm and I know everyone is going to be happy.
This recipe is JUST as easy as the very simple Pizza Margherita.
To be honest the original recipe was a Chorizo Ciabatta. But the loaves were not the classic ciabatta bread recipe slipper shape. They were much more focaccia shaped. And that’s what I went with.
Look at this soft puffy dough!
Use Mexican Chorizo for this recipe
For this recipe you’re looking for a loose bulk sausage chorizo, typically referred to as a Mexican Chorizo. You are not looking for the cured link sausages, that’s more of a Spanish Chorizo. If you have that dry Spanish Chorizo try this Chicken Paella with Chorizo for a delicious and hearty meal!
You can find this sausage in the sausage area of your grocery store. It’s usually next to the bulk Italian and Breakfast sausage.
Or most local butcher shops carry it as well. I get mine from Red Feather Farm, if you’re local I can get you in contact with them. OR you can find them at the South Anchorage Farmers Market on Saturdays. Tell them Laura sent you!
Focaccia Bread Dough
Be aware that focaccia bread dough is very soft and gooey. It can be completely annoying to work with because it’s hard to divide when it wants to ooze everywhere.
Don’t give up! Just plop it in a well-greased bowl and let it rise. It will get even harder to work with once it’s full of air bubbles. Keep your hands greased while working with it. And be sure not to knock out all the air bubbles, you want the dough soft and bubbly.
If you don’t feel up to making a focaccia dough from scratch you can use a mix. No shame there!
You can add arugula or other greens to the top of this as it comes out of the oven for an extra kick! But it’s good and hearty just like it is. Pure peasant food, our absolute fave!
- 6 cups flour, you can use bread flour or all-purpose, if your dough is very wet you may want to add a little extra flour
- 3 teaspoons salt
- 4 1/2 teaspoons yeast
- 2 3/4 cups tepid water, not too hot not too cold, room temperature is about perfect
- 1-2 TBSP olive oil
- 1 pound bulk chorizo sausage
- 1/2 cup sliced onion, use what you have on hand
- mix the flour, salt, and yeast in the bowl of a stand mixer
- add 2/3 of the water and stir on low with the dough hook
- when the dough starts to come together add the last of the water slowly so it can incorporate
- once the dough comes together let the machine knead it for 2 minutes
- you're going to have a very soft dough to grease up a clean bowl or plastic box with a fitted lid
- use your greased hands to scoop the dough into the prepared bowl or box
- cover and let rise until about doubled in size, in a warm room that takes about 60 minutes
- prepare 2 baking sheets with parchment paper or foil
- when your dough has just about doubled preheat the oven to 420˚
- grease up your hands again and gently begin to divide the dough, your best bet is to lift the bowl over the prepared sheets and scoop about 1/4 of the very soft dough on half the sheet, repeat with the remaining dough
- let it rest and stretch a bit on its own and also gently pat it out with your fingertips until its roughly 8X12 or so, remember you're not trying to make it flat, you really want to save as much of the air in the dough as possible
- if you like thicker focaccia, by all means, leave it thicker but remember to cook it longer so the center is baked through
- dimple the dough all over and drizzle the rest of the olive oil over the dough
- break up the sausage and crumble it over the top of the dough, dividing it between all four loaves
- spread with the sliced onion
- gently press the sausage and onion into the bread without flattening the dough
- place the oven racks in this fashion one at mid-oven, and one halfway between mid-oven and the top
- put the pans on the racks
- bake for 20-25 minutes until the focaccia is baked through, rotate the pans halfway through the baking time
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