Salchichon roja bread

Salchichon roja bread: Packed with goodies. Image: Shanon Peters.

Salchichon roja bread – Cheesy bread loaded with ham

Enjoy the warmth of a cheesy ham loaded bread on a spicy base coming straight out of the oven.

Salchichon roja bread

Salchichon roja bread: Packed with goodies. Image: Shanon Peters.

In the mood to try something new? This Salchichon Roja Bread is almost like a focaccia bread, but only better!

First you start with the focaccia bread dough and a spicy roja sauce which will serve as a base on the focaccia bread. Next, after you have rolled out your dough and spread the roja sauce all over it, you load the Salchichon Roja Bread with onions and cheese. Pop into the oven, allow it to be ¾ cooked and then lavish it with ham before placing it into the oven for the remaining time.

This Salchichon Roja Bread is perfect as an aperitif, side dish or any-time snack. Before starting with this deliciously savoury bread, you will have to plan, because the dough needs to rest for three days in the fridge before you can complete this tasty snack.

Salchichon roja bread recipe

5 from 1 vote
Recipe by Shanon Peters Course: Snacks, Side dishCuisine: GlobalDifficulty: Easy
Prep time


Cooking time


Total time






  • Focaccia bread
  • 3⅓ g 3⅓ yeast

  • 6 g 6 fine salt

  • 3 g 3 brown sugar

  • 66 ml 66 canola oil

  • 600 ml 600 cold water

  • 100 ml 100 white wine

  • 1.6 kg 1.6 white bread flour

  • Roja sauce
  • 340 g 340 tin Chipotle peppers

  • 40 40 tomatoes, chopped

  • 1 1 red onion, chopped

  • 1 handful 1 coriander

  • Salchichon roja bread
  • 200 g 200 focaccia dough

  • 125 ml 125 roja salsa

  • 50 g 50 red onion

  • 70 g 70 mozzarella cheese

  • 80 g 80 cheddar cheese

  • 80 g 80 serrano ham


  • Focaccia bread
  • In a mixing bowl, mix all the dry ingredients.
  • Slowly add cold water, then the oil and knead until it resembles a soft dough.
  • Allow the dough to ferment in the fridge for 3 days before use.
  • Portion to 200 g balls.
  • On a floured surface, roll balls with rolling pin into long oval shapes.
  • Roja sauce
  • Blend all the ingredients together.
  • Salchichon roja bread
  • Roll out dough in a cocas shape (long-oval).
  • Spread the roja sauce as base.
  • Evenly spread the onion.
  • Top with a mix of both cheeses.
  • Once ¾ cooked, remove the bread from the pizza oven, add the ham and warm up in the oven.


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