Global-inspired topped focaccia
Chorizo, Potato & Pickled Onion Focaccia (Mexican-Inspired)
Crumbles of spiced Mexican chorizo and thin potato baked into a rich focaccia, then finished with sharp pink pickled red onion — the taco-de-papa-con-chorizo craving in bread form.
- Total
- 4.5 hr
- Hands-on
- 35 min
- Hydration
- 74%
- Skill
- intermediate
By FocacciaRecipe editorial · Updated 2026-07-05 · In editorial development; independent bake-test pending
The short version
Cook and drain Mexican fresh chorizo, par-cook thin potato slices, bake both into a 74% hydration focaccia at 230°C/450°F for 22-26 minutes, then top with quick pickled red onion after baking.
Why this works
Fresh (raw) Mexican chorizo renders a lot of fat and moisture, so cooking and draining it first prevents a greasy, wet crumb and guarantees it is safe and fully cooked. Thin, par-cooked potato finishes tender in the oven. The pickled onion is cold and acidic, so it goes on after baking to keep its crunch and color.
The schedule
~45m hands-on of 4.4h total · same day
- Mix & fold · 45m
- Bulk ferment · 2h
- Proof · 1h
- Bake · 24m
- Cool · 15m
Terracotta is active work; olive is unattended rising; red is the bake.
Ingredients
Method
- 1
Pickle the onion and cook the fillings
Toss sliced red onion with lime juice and salt; set aside to pickle at least 30 minutes. Cook the chorizo in a dry pan, breaking it up, until fully cooked, then drain off the fat. Par-boil the thin potato slices 4-5 minutes, drain, and toss with 1 tsp oil.
Look for: Onion turns bright pink and softens; chorizo is crumbly and no longer raw; potato is barely tender and holds its shape.
Avoid: Cook the fresh chorizo fully and drain it — raw pork on top will not cook through safely and its fat will make the crumb greasy.
- 2
Mix
Whisk flour and yeast, add water and most of the oil, then salt. Mix to a shaggy, sticky dough.
Look for: Sticky and slack; clears the bowl but clings to your fingers.
- 3
Bulk ferment with folds
Do 2-3 stretch-and-folds over the first 90 minutes, then rest until bubbly and nearly doubled.
Look for: Domed, blistered surface; airy and jiggly.
- 4
Pan, dimple, and top
Oil the pan, transfer and relax the dough, dimple all over, then press the potato slices and cooked chorizo crumbles into the surface. Proof until puffy.
Look for: Toppings sit level with the dough so the potato crisps and the chorizo toasts.
- 5
Bake
Bake at 230°C/450°F for 22-26 minutes until the crust is deep gold and the potato edges are crisp.
Look for: Golden crust, browned potato edges, chorizo crisped at the tips.
- 6
After baking — add the pickled onion
Cool 10-15 minutes. Drain the pickled onion and scatter it over the top with torn cilantro.
Look for: The onion stays crunchy and pink against the warm, savory bread.
Avoid: Add the pickled onion after baking — baking it would kill its crunch and dull the color.
What good looks like
- Crumb: Open and rich, savory from the rendered chorizo spice.
- Crust: Crisp bottom; potato crisp at the edges.
- Height: About 3-4 cm tall.
- Color: Deep gold with browned potato and toasted chorizo.
If something went wrong
| Symptom | Likely cause | Fix |
|---|---|---|
| Greasy, heavy crumb | Chorizo fat not drained | Cook the chorizo and drain off the rendered fat before topping. |
| Raw or crunchy potato | Slices too thick or not par-cooked | Slice thin (2-3 mm) and par-boil 4-5 minutes first. |
| Over-salted bread | Full salt plus salty chorizo | The dough salt is already reduced to 1.8%; keep it there when adding chorizo. |
Storing & reheating
Storage: Best fresh; store the baked focaccia airtight up to 2 days and add fresh pickled onion when serving.
Freezing: Freeze undressed squares up to 1 month, well wrapped.
Reheating: Reheat undressed in a 200°C/400°F oven 5-7 minutes, then top with pickled onion.
Contains wheat/gluten. Chorizo may contain additional spices; check the label.
Tools & ingredients for this focaccia
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Core pantry
- Bread flour (opens Amazon) ↗ — High-protein bread flour or Italian “00” both work.
- Fine sea salt (opens Amazon) ↗ — Fine sea salt for the dough.
- Instant yeast (opens Amazon) ↗ — Instant (or active dry) yeast keeps for months.
- Extra-virgin olive oil (opens Amazon) ↗ — Use a good EVOO you like the taste of.
Fresh — buy local
- Meat / seafood (opens Amazon) ↗ — From a butcher or deli; pre-cook before topping.
- Potatoes (opens Amazon) ↗ — Any waxy potato; buy fresh.
- Onions (opens Amazon) ↗ — A kitchen staple; buy fresh.
- Lime juice or white vinegar (opens Amazon) ↗ — A common item; buy fresh or from your pantry.
- Fresh herbs (opens Amazon) ↗ — Fresh is best; a windowsill pot works well.
You don’t need to buy everything here — many items are already in most kitchens. Fresh produce, cheese and herbs are best bought local and in season.
Frequently asked
- Can I use Spanish cured chorizo?
- You can, but it behaves differently — it stays firm and dry rather than crumbling. Slice it thin; you can skip the pre-cook since it is already cured, though a quick crisp in the pan helps.
- Why cook the chorizo first?
- Mexican fresh chorizo is raw pork that renders a lot of fat and moisture. Cooking and draining it makes it safe, keeps the crumb from turning greasy, and concentrates its flavor.
Keep baking
In these collections
Source: https://www.focacciarecipe.com/recipes/chorizo-potato-pickled-onion-focaccia · © 2026 FocacciaRecipe.com
In editorial development — this recipe has not yet completed physical bake-testing.