This recipe uses the olive oil dough with roasted chorizo, thyme and caramelised onion folded through it. You can also make a vegetarian version of this roll by omitting the chorizo, or vary the mixture to suit your own tastes.
In a bowl, mix together the chorizo and onion with their oils and add the thyme. Stir in the milk until well combined; set aside until needed.
Follow the instructions for making olive oil dough. To shape the dough, turn it out onto a lightly floured work surface and roll it out into a
Increase the oven temperature to 220°C (425°C/Gas 7). Use your fingers to mark the dough into thirds, this time parallel to the bench. Fold the top third over the middle third, then overlap with the bottom third. Press the dough down and leave to rest for 30 minutes.
Cut the dough into four strips, then cut each strip into two pieces. Place on a greased baking tray, then place in the oven and spray the oven with water. Reduce the oven temperature to 200°C (400°F/Gas 6) and
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