This is the perfect lazy baking recipes – there is no need to knead the bread with this clever technique.
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 on
To the heat to 220°C. After 15-20 minutes, carefully remove the heated pot from the oven. Lightly
Grease it with olive oil and line with two thick 6cm 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, 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, carefully lift out the loaf using the foil strips, Serve warm.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Preparation: 10 minutes plus 80 minutes (or up to 12 hours) resting
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.
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