chorizo, manchego and oregano tortas bread

… as the name of this post suggest I have been inspired by the fact that The Viking and I are off on a little Spanish break to our favourite Mediterranean island of Mallorca.  I’ve written many times of our love of this beautiful island and if you’ve been reading this blog for a few years you’ll know why I am so excited about this trip… the food… the sunshine… the laid-back Spanish hospitality… and most importantly the relaxation.  We both need to recharge and oh basically sleep for 7 days straight.  We’ve found an adorable hotel in the old town of Pollensa called Posada de Lluc and if you ever find yourselves in that part of the world I highly recommend as many nights as you can afford in the company of Joana and her family.  This tiny little 8 bedroomed hotel is a converted old town house in the heart of the old town, moments from the lively town square with its unique bars and divine restaurants.  It feels like you’re staying in the owners home and the rustic breakfast served every morning in the relaxed dining room really seals the feeling of family atmosphere.  A teeny pool is perfect for cooling off during the hot days and gives you the perfect excuse not to have to worry about doing anything should you not feel like exploring the  many galleries and shops in narrow streets of town or take a drive up the nearby Tramuntana hills for the breathtaking views or cycling down to the coast for a dip in the sea… can you picture me there… here’s something Spanish to get me into the mood…

chorizo, manchego and oregano tortas bread
I rarely make flavoured breads as I bake so much bread for general eating and we prefer a simple bread so that we can make the filling special… plus it’s quite rare for me to make a bread with any kind of meat in it as this means the vegetarian Viking can’t partake which makes this a bread for a very special occasion or a special treat just for me.  In this case it was a length of spanish sausage that needed eating that inspired me, plus the incredible abundance of fresh herbs growing so beautifully in the cottage garden that needed a home.  I adore oregano as a herb but use it so much less than rosemary or thyme.  I find it quite astringent but when paired with the strong flavour of the chorizo it copes brilliantly well and of course it is a classic scent of the Mediterranean island of Mallorca so the aroma whilst it’s baking takes me there in an instant.  The manchego adds a little cheesy luxury but if you can’t find any, a strong cheddar or parmesan would work just as well. The tortas bread is a kind of flat bread which has more in common with a focaccia than a pitta.

300g strong white bread flour
200g eight grain wholemeal bread flour
2 teaspoons dried active yeast
350ml water
2 tablespoons tomato ketchup
1 tablespoon olive oil
2 teaspoons salt
3 inches of chorizo – finely chopped
2 tablespoons finely chopped fresh oregano (or 2 teaspoons dried)
80g strong cheese – finely grated
a little extra flour
2 teaspoons smoked paprika

i’m using my lovely smeg stand mixer with its clever dough hook… this means that the kneading time is increased but the recipe and method are the same and you can see the results speak for themselves…

if you’re using a stand mixer, place all the ingredients, except the cheese, into the mixer bowl, drop the hook into the mix and turn on low for 6 mins, then add most of the the cheese, (leaving behind a little to sprinkle on top during the baking,) and turn up the speed for a final 6 mins

if you’re hand-kneading, place all the ingredients, into the mixer bowl and bring together with a rubber spatula, then tip out onto a well oiled work surface and knead well for 10 minutes

oil a large bowl, place the kneaded dough into the bowl, cover with cling film and set aside for at least an hour or until the dough has proven till double the size

once the bread has risen, turn the oven to 200C and place an oven proof dish on the bottom shelf

oil well the base and sides of a shallow roasting tin – i’ve used my roast potato roasting tin which measures 20cm x 30cm x 6cm deep

knock back the dough and place it into the roasting tin and push it into the four corners, spreading the dough out as you go… it will take a little teasing and you may not make it all the way to the corners before it springs back but this is normal.  Once it’s stretched as far as it will go, cover with the cling film and set aside for 30 mins

place a tablespoon flour, a little paprika, a little chopped fresh oregano and the remaining grated cheese into a bowl and mix together and sprinkle this over the top of the bread and then poke a finger randomly into the surface of the bread to make some indentations.

open the hot oven and pour some cold water into the oven-proof dish you’ve placed at the bottom to create some steam… place the bread into the oven and bake at 200C for 10 mins and then turn down the oven to 170C for 15 mins

remove from oven and set aside on a wire rack to cool

eat and of course, enjoy!