makes
1
prep
15 minutes
cook
55 minutes
difficulty
Easy
makes
1
serves
preparation
15
minutes
cooking
55
minutes
difficulty
Easy
level
Ingredients
- 3 cups (450 g) bread flour
- 2 tbsp finely chopped rosemary plus a few sprigs
- 10 g instant yeast
- 1½ tsp salt flakes
- 1¼ cups (310 ml) warm water
- ¼ cup (60 ml) extra virgin olive oil
- 2 (approx 300 g) chorizo sausages
- 2 tbsp (40 ml) extra virgin olive oil, extra
- 1 tsp salt flakes, extra
Rising time: 1 hr (or overnight)
Resting time: 15 minutes
Instructions
- Place flour, chopped rosemary, yeast and salt in a large bowl. Add warm water and olive oil and mix to form a soft dough. Cover with plastic wrap and rest in the fridge for 1 or up to 12 hours.
- Remove the skin from the chorizo, slice one in half lengthways and then cut it into thin slices. Chop the remaining chorizo into small dice.
- Lightly oil a work surface, or work on a sheet of baking paper. Place dough on top, shape into a round, sprinkle with the diced chorizo, then fold dough over on itself twice and lightly shape dough into a round. Cover with plastic wrap and allow to rest for another 15- 20 minutes.
- While dough rests place a large round flameproof casserole pot (with a lid) into a cold oven and turn heat to 220⁰C. After 15-20 minutes, carefully remove the heated pot from the oven. Lightly grease it with olive oil and line with two thick 6 cm-wide foil strips that run over the base and up the side of the pot (this will help you remove the hot bread from the pot once the bread is cooked.) Carefully place the round of dough into the hot pot, using your fingertips make small indentations over the top of the dough. Top with sliced chorizo and rosemary sprigs, then drizzle with the extra olive oil and sprinkle with the extra salt. Cover pot with its lid and bake for 40 minutes. Uncover and bake for an additional 15 minutes to brown the top of the loaf and crisp the chorizo.
- Remove pot from oven, then carefully lift out the loaf using the foil strips. Serve warm.
Note
• Bread flour is what is known as a “strong” flour, one with a high gluten content – important in this recipe where we are not kneading the bread. Usually kneading develops the gluten in dough. Bread flour is slightly heavier than plain or all-purpose flour.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
