This is the perfect lazy baking recipes – as there is no need to knead the bread with this clever technique.
While dough rests place a large round flameproof casserole pot (with a lid) into a cold oven and turn on to the 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 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.
Lyndey’s 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.
Recipe from Lyndey Milan’s Baking Secrets DVD (www.flamedistributionstore.com)