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No Knead Bread With Olive Oil And Chorizo

This is the perfect lazy baking recipes – there is no need to knead the bread with this clever technique.


  • 3 cups (450g) bread flour

  • 2 tablespoons finely chopped rosemary plus a few sprigs

  • 10g instant yeast

  • 1½ teaspoons salt flakes

  • 1¼ cups (310ml) warm water

  • ¼ cup (60ml) extra virgin olive oil

  • 2 (approx 300g) chorizo sausages

  • 2 tablespoons (40ml) extra virgin olive oil, extra

  • 1 teaspoon salt flakes, extra


  • 1.

    Place flour, chopped rosemary, yeast and salt in a large bowl.  Add warm water and olive oil and mix to

  • 2.

    Form a soft dough. Cover with plastic wrap and rest in the fridge for 1 or up to 12 hours.

  • 3.

    Remove the skin from the chorizo, slice one in half lengthways and then cut it into thin slices.  Chop the

  • 4.

    Remaining chorizo into small dice.

  • 5.

    Lightly oil a work surface, or work on a sheet of baking paper. Place dough on top, shape into a round,

  • 6.

    Sprinkle with the diced chorizo Then fold dough over on itself twice and lightly shape dough into a round. 

  • 7.

    Cover with plastic wrap and allow to rest for another 15- 20 minutes.

  • 8.

    While dough rests place a  large round  flameproof casserole pot (with a lid) into a cold oven and turn on

  • 9.

    To the heat to 220°C.  After 15-20 minutes, carefully remove the heated pot from the oven.  Lightly

  • 10.

    Grease it with olive oil and line with two thick 6cm wide foil strips that run over the base and up the side

  • 11.

    Of the pot (this will help you remove the hot bread from the pot once the bread is cooked.) Carefully

  • 12.

    Place the round of dough into the hot pot, using your fingertips make small indentations over the top of

  • 13.

    The dough. Top with sliced chorizo and rosemary sprigs, drizzle with the extra olive oil and sprinkle with 

  • 14.

    The extra  salt.  Cover pot with its lid and bake for 40 minutes.  Uncover and bake for an additional 15

  • 15.

    Minutes to brown the top of the loaf and crisp the chorizo.

  • 16.

    Remove pot  from oven, carefully lift out the loaf using the foil strips, Serve warm.


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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