Put the flour, yeast, salt, and sugar (or honey) in a bowl and drizzle in the olive oil, then the water, mixing together until it comes together as a dough. Add the chorizo, 50g of the cheese and the chives (or other herbs).
Knead in the bowl for 3 minutes until the additions have worked in a little, then knead on a floured surface until the dough is smooth (or electric mixer). Return to the bowl, cover with a damp cloth or cling film and leave to rest somewhere warm for 1½ –2 hours, until doubled in size.
Preheat oven to 220C. Knock back the risen dough and divide into 8–10 even pieces. Knead and shape into balls, then place in a 28cm/11in diameter cake tin or a small roasting tin, which has been lined with greaseproof paper. Cover with a damp towel again and leave to rise for another 20–30 minutes or until risen and squashing together.
Brush lightly with the egg glaze (you need a very light touch if the bread dough is at all puffy and springy), then sprinkle over the remaining 40g cheese. Bake in the oven for 20–25 minutes, or until cooked through and a golden-brown colour. They should feel slightly hollow. Serve warm from the oven or cold.