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Chorizo-olive bread rolls

Chorizo-olive bread rolls Cook Expert

Preparation : 10 min Resting : 1 hr 30 min
Cooking : 20 min Equipment :
Difficulty :
Rating :
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Serves 6 bread rolls :
250 g bread flour
180 ml water
½ sachet easy blend yeast (4g)
4 g salt
80 g chorizo, diced
40 g stoned black olives
½ tsp herbes de Provence
or mixed herbs
1Put the yeast, the water, the flour and the salt into the metal bowl. Start the BREAD/
BRIOCHE programme. If the ingredients are not well combined, restart
the programme by pressing Auto.
2At the end of the programme, add the chorizo, olives and herbs; run the
EXPERT programme 20 seconds/speed 6 (without heating).
3Place the ball of dough in a floured bowl, cover with a damp cloth and set aside
in a warm place until it has doubled in size (about 1 hour).
4Working with floured hands gently punch down the dough to knock the air out.
Place the dough on a floured work surface and form a long even cylinder; divide
the dough into 6 equal portions. Roll each portion into a smooth ball. Line* a
baking tray with baking paper. Place the dough balls on it and cover with oiled
clingfilm set aside to rise for 30 minutes in a warm place. Preheat the oven to
240 °C (230 °C fan, gas mark 8/9); fill a roasting pan with water and place in
the bottom of the oven.
5Dust the rolls with flour. Just before baking, make a crisscross incision on the top
of each roll using the wet blade of a very sharp knife. Lower the oven temperature
to 200 °C (190 °C fan, gas mark 5/6) and bake for 20 minutes.
6To check if the chorizo and olive bread rolls are cooked, turn them over and tap
the bottom—they should sound hollow. Cool on a rack.

© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

The result may vary depending on the flour used.


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Helen Wells

l made mine with chorizo and sun dried tomatoes, double batch with my dough hook. Easy and tasty. They didn't last long.