Smoked Paprika & Chorizo Focaccia

Smoked Paprika & Chorizo Focaccia ingredients

• 1.5 cups warm water
• 2.25 tsp active dry yeast
• 1 tsp granulated sugar
• 3.5 cups all-purpose flour
• 1.5 tsp fine sea salt
• 0.25 cup extra virgin olive oil
• 4 oz Spanish chorizo
• 0.5 small red onion
• 0.25 cup pitted black olives
• 1 tsp smoked paprika
• 0.5 tsp flaky sea salt

How to make Smoked Paprika & Chorizo Focaccia

1. In a large bowl, combine 1.5 cups warm water (105-115°F), 2.25 tsp active dry yeast, and 1 tsp granulated sugar. Stir gently with a spoon until dissolved, then let it sit for 5-10 minutes until the yeast is foamy on the surface, indicating it's active.
2. In a separate large bowl, whisk together 3.5 cups all-purpose flour and 1.5 tsp fine sea salt. Once the yeast mixture is foamy, add it to the dry ingredients along with 1/4 cup extra virgin olive oil.
3. Mix with a wooden spoon or a stand mixer fitted with a dough hook on low speed until a shaggy, cohesive dough forms, about 2-3 minutes. The dough will be very wet and sticky. Cover the bowl tightly with plastic wrap or a damp kitchen towel and let it proof in a warm place for 1.5-2 hours, or until at least doubled in size.
4. While the dough undergoes its first proof, generously grease a 9x13 inch baking pan with 2 tablespoons of extra virgin olive oil, ensuring the sides and corners are thoroughly coated to prevent sticking.
5. In a small skillet, cook 4 oz diced Spanish chorizo over medium heat for 5-7 minutes, stirring occasionally, until slightly crispy and rendered of its vibrant red fat. Drain excess fat, reserving about 1 tablespoon for drizzling. Set the cooked chorizo aside on a plate lined with paper towels.
6. Once the dough has doubled, gently scrape it out into the prepared baking pan using a rubber spatula or oiled hands. Gently spread and push the dough to loosely fill the pan, being careful not to deflate it too much. Cover the pan loosely with plastic wrap or a clean kitchen towel and let it proof again for another 30-45 minutes, or until noticeably puffy.
7. Preheat your oven to 400°F (200°C) during the last 15 minutes of the second proofing time. After the second proof, use oiled fingertips to create deep dimples all over the surface of the focaccia dough, pressing down firmly but gently.
8. Scatter the cooked chorizo, 1/2 small thinly sliced red onion, and 1/4 cup halved pitted black olives evenly over the dimpled surface. Drizzle with the reserved chorizo fat and an additional tablespoon of extra virgin olive oil if needed, ensuring it pools slightly in the dimples.
9. Sprinkle 1 tsp smoked paprika and 1/2 tsp flaky sea salt evenly over the entire surface of the focaccia.
10. Bake for 30-35 minutes, or until the focaccia is deeply golden brown on top and cooked through. The crust should be crisp and the internal temperature, if measured with an instant-read thermometer, should reach around 200-210°F (93-99°C).
11. Carefully remove the focaccia from the oven. For best results, immediately transfer it from the baking pan to a wire rack to cool completely. This prevents the bottom from getting soggy. Slice and serve warm or at room temperature as a hearty appetizer or side dish.

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