Red Onion & Chorizo Stuffed Focaccia

The first weekend of Covid19 lock down easing was my Mother’s birthday at the beginning of June. We hadn’t seen her since Mother’s day at the end of March and the weather was scorching, so we made a plan and went to visit in her garden.

As we had all been social distancing for so long, I didn’t particularly want to go to a shop and risk contamination before we went, so I used what I had and created this stuffed focaccia. The idea being that everything was sterilised from the cooking process, rather than a sandwich which could be inadvertently carrying the virus.

It was such a hit that I thought I’d share it with you. There are so many different filling possibilities, perfect for picnics, barbecues, lunch or buffet parties.

It’s not something to be made in an instant, there needs to be time allowed for rising and proving. I made mine the evening before, proved in the fridge overnight and baked the next day, just before we were due to leave the house.

How will you make yours??

Red Onion & Chorizo Focaccia

Makes 12 pieces


500g Strong flour

20g semolina + extra for sprinkling

1 sachet fast action yeast

10g salt

50g olive oil + extra for drizzling

320g water


1 red onion

1 lg clove garlic

1 tbsp balsamic vinegar

1 tsp thyme leaves

150g chorizo sausage (3small)

Small bunch rosemary, torn into sprigs

Sprinkle of sea salt flakes

  1. Make the dough – combine all the ingredients in a large bowl, mix well and knead for 10mins. This is a soft dough, but don’t be tempted to add extra flour. Use your scraper to keep it tidy & clean your hands.
  2. Allow the dough to rise for about an hour before knocking back. Rest the dough for 20 mins.
  3. Slice the red onion, garlic and chorizo. Put into a pan and fry gently until the chorizo oil starts to be released and the onions have softened. Add the thyme leaves and balsamic vinegar. Remove from the heat and allow to cool.
  4. Heat the oven to 230C/450F/Gas8 for 1 hour.
  5. Line a baking sheet with non-stick baking parchment. Sprinkle over a little semolina.
  6. Divide the focaccia dough in two. Take one piece, put it on your baking sheet and gently stretch it out to almost cover it. The dough should be about 5mm thick. Spread the cooled topping evenly over, leaving about 5mm around the edge.
  7. Take the second piece of dough, stretch it out and drape it over the top of the first piece, allowing the edges to come together and form a seal.
  8. Sprinkle over a little semolina and the rosemary sprigs cover with cling film or a cloth and allow to prove for 30mins.
  9. Go down the dough, pushing your fingertips and the rosemary into the dough to make a dimpled surface. Put into the oven.
  10. Bake for 15minutes, then reduce the temperature of the oven down to 200C/400F/Gas6 and bake for a further 15 to 20 minutes. Drizzle with a little oil and sprinkle with a pinch of sea salt as soon as the focaccia is out of the oven.
an image of stuffed focaccia, cut into 12 pieces

More Focaccia Filling Ideas

Roasted Vegetable

Olive and rosemary

Black olive and feta cheese

Sundried tomato & Parma Ham

Tomato Ragu & cheese

The main thing is not to put in too much filling or your focaccia will be soggy. A thin layer is more than enough, you can always put a little extra on the top!