This recipe uses a stand mixer, but it can also by done my hand.
Also, I use a pizza stone because it helps to give a good, crisp base. But it isn't essential.
100g chorizo, roughly chopped
100g black olives, pitted and halved
500g strong white bread flour
15g dried yeast, type that needs reconstituting
5g table salt
50g extra virgin olive oil
320g water, (320g of water is the same as 320ml but it's more accurate to weigh)
Add the flour, semolina, yeast, salt and olive oil into the stand mixer bowl, adding the yeast and salt on opposite sides, and attach the dough hook. Mix on a low speed to combine the ingredients, then gradually add the water - increasing the speed, if the mixer starts to labour. Continue to knead for about 4 minutes, until the dough becomes smooth and elastic.
Leave the dough in the bowl and cover with a tea towel and allow to double in size for about an hour at room temperature or in the kitchen with the oven on.
Meanwhile, add the chorizo to a cold frying pan and put on a high heat. Once the chorizo starts to release its oil, add the olives and cook for another minute. Set aside and allow to cool before continuing.
Add the chorizo and olives to the dough and, using the dough hook, mix until it is evenly distributed.
Turn the dough out on to a lightly floured and roll into a ball. Return it to the bowl and leave again for 30 minutes. Place a pizza stone in the oven and preheat to 220C.
Once again, turn the dough out on to a lightly floured surface and cut into three equal portions (use scales to ensure they are equal). Place the portions on to the pizza stone and bake for about 30 minutes, until cooked. When cooked, the bread will sound hollow when tapped on the underside.
Place on a cooling rack and allow to cool.