Chorizo and Thyme Roll


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.


  • 185 g ( oz) chorizo, cut into 1.5 cm (⅝ inch) cubes
  • 250 g (9 oz/1 cup) caramelised onion
  • 6 thyme sprigs, leaves picked
  • 2 teaspoons milk
  • 1 kg (2 lb 4 oz) olive oil dough


Preheat the oven to 200°C (400°F/Gas 6). Arrange the chorizo on baking trays lined with baking paper and cook for 5 minutes. Turn over and cook for a further 5 minutes. Set aside to cool completely.

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 45 x 15 cm (17¾ x 6 inch) rectangle, about 1.5 cm ( inch) thick. Lay the long side parallel with the edge of your work bench and mark the dough into thirds with your finger. Lay half of the chorizo mixture inside the middle third of the dough, spreading it evenly to the edges. Fold the right third of the dough over the middle and lightly press down to push out any air bubbles. Evenly spread the remaining chorizo mixture onto the folded third and fold over the left flap, lightly pressing down to seal.

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 cook for 20 minutes, turning the tray after 10 minutes, or until cooked and golden.