Focaccia with Chorizo

5 from 4 votes
Total Time 2 hrs 15 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 304 kcal


  • 21 g Yeast fresh
  • 175 ml Lukewarm water
  • 0,5 tsp Salt
  • 400 g Spelt flour
  • 60 ml Rapeseed oil
  • 2 Tomatoes
  • 1 Red Onion
  • 150 g Chorizo ​​sausage
  • 6 tbsp Freshly grated Parmesan
  • 2 tbsp Chives fresh


  • Mix the flour and salt in a bowl. Dissolve the yeast in about 175 ml lukewarm water. Add the yeast water and 50 ml rapeseed oil to the bowl. Knead with the dough hook to form a smooth dough that will separate from the bowl. Cover and let rise in a warm place for 60 minutes.
  • In the meantime, wash the tomatoes, quarter them, core them and cut into small pieces. Peel the onion and cut into small cubes. Peel the sausage and cut into thin slices.
  • Knead the dough on a floured surface and divide into 2 equal portions. Roll these out into flat cakes and place one each on a baking sheet lined with baking paper. Let rise for 15 minutes.
  • Preheat the oven to 200 degrees Celsius. First top the focaccia with the sausage and press lightly into the dough. Spread the tomato pieces and onions over the top. Scatter the freshly grated Parmesan cheese over the top and drizzle with a little rapeseed oil. Bake the focaccia for 20 minutes. Serve sprinkled with chives.


Serving: 100gCalories: 304kcalCarbohydrates: 28.9gProtein: 11.1gFat: 16g
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Written by Ashley Wright

I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.

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