How to make
Sift the flour into a bowl and make a well in the center. Pour the water into it and dissolve the sugar and yeast. Let it activate for 8-10 minutes.
Pour the olive oil into the well and start kneading, by taking a little of the flour and so on, until the liquid absorbs it. Gradually add the salt.
Knead a smooth and elastic dough, shape it into a ball and leave it in the bowl, which is lightly greased beforehand. Cover with cling film and let rise for 40 minutes in a warm place or until it has doubled in size.
Roll out the risen dough on a lightly floured surface into a 30/40 rectangular crust. Spread over it the chorizo paste or sobrasada (a type of sausage made of pork and fat 50/50 with lots of paprika, similar to the chorizo filling, but grinded much finer and more spreadable. In case you can't find it in stores, use minced fresh chorizo). Distribute the cheeses in layers as well.
From the width of the crust, cut into 5 equal strips (8/3) and stack them on top of each other. When done, cut the layered strips into 5 more pieces.
Arrange the pieces of bread in a baking pan with a capacity of 1.5 liters and leave it to rise again for about an hour.
Bake the multilayer bread in an oven preheated to 190°C for about 35-40 minutes or until the crust is golden brown.
Serve the Spanish bread while it's still warm, because that's when it's most flavorful and melts in the mouth.
Enjoy your meal!
* You can replace the indicated cheeses with others - for example gouda, provolone, gruyere, grana padano or ordinary cheese. But they should always be a combination of two types and if one is strong, the other should be more neutral in taste.
