Name: Cheese and Chorizo Stuffed Focaccia
Prep time: 30 min
Total time: 2 h 150 min
Yield: 8 servings
Ingredients: 100 g Chorizo; 150 g Ricotta cheese; 200 g Mozzarella cheese; 2 Garlic clove; 105 g Olive oil; 370 g Water; 4 tablespoons Olive oil; 10 g Fresh basil; ½ teaspoon Salt; 1 pinch Black pepper; 7 g Quick-rise yeast; 500 g Strong white bread flour; as needed Fresh rosemary

recipe by Kenwood https://kenwoodworld.com/

Total Time

2hrs 30mins
Serves

8
Calories

560

Golden and full of flavour, this cheese and chorizo stuffed focaccia combines olive oil dough with a savoury filling of smoky chorizo, creamy ricotta, fresh basil, and mozzarella. Baked until crisp on the outside and soft within, and finished with rosemary, it’s perfect for sharing as a centrepiece or enjoying warm as a satisfying snack.

recipe updated May 21, 2026

Ingredients

Water

370 g
Chorizo

100 g
Fresh basil

10 g
Garlic clove

2
Mozzarella cheese

200 g
Olive oil

105 g
Salt

½ teaspoon
Strong white bread flour

500 g
Quick-rise yeast

7 g
Ricotta cheese

150 g
Black pepper

1 pinch
Olive oil

4 tablespoons
Fresh rosemary

as needed

Tools

Oven
Kenwood Chef
Bowl - large

Step preview

Making the focaccia:
Fit the Dough Tool
Add the ingredients into the appliance bowl
Knead until combined - 1 minute, speed 1
Knead until the dough has formed - 4 minutes, speed 2
Remove the Dough Tool
Transfer the dough to a large bowl and cover with a tea towel
Prove until doubled in size - 1 hour
Making the filling:
Clean the appliance bowl and fit the K-Beater
Add the ingredients into the appliance bowl
Mix until combined - 30 seconds, speed Min
Drizzle a baking tray generously with olive oil and set aside
Then drizzle olive oil over the dough and divide in half
Transfer half the dough to the prepared baking tray using a spatula or dough scraper
Gently stretch the dough out to cover the base of the tray
Carefully transfer the filling onto the dough and spread evenly, leaving a 1cm gap from the sides
Place the other half of the dough on top and carefully stretch out to cover the filling
Using your fingerprints, press indents all around the edges of the dough to form a seal
Cover with an oiled plastic wrap and prove in warm place - 30 minutes
Preheat the oven - 220ºC
Remove the plastic wrap and sprinkle rosemary over the focaccia
Bake until it starts to brown - 10 minutes, 220ºC
Reduce the temperature and bake until golden brown and crisp - 20 minutes, 200ºC
Remove from the oven and let cool - 10 minutes
Serve

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