Chorizo and Thyme Fougasse

01Method

1. 1

   Preheat the oven to 200°C, Gas Mark 6 and dust a large baking tray with flour.

2. 2

   Combine the flour, salt and yeast in a large bowl and stir until evenly mixed.

3. 3

   Form a well in the centre of the flour mixture and gradually pour in enough water to bring the dough together — it should be loose and easy to work with, but not overly sticky. A wetter dough will yield a lighter, more open crumb, so add as much water as you can manage.

4. 4

   Turn the dough out onto a lightly floured surface and knead by hand for 10 minutes, or use a stand mixer with a dough hook for 5 minutes. Add the thyme and continue kneading for another 30 seconds until fully incorporated.

5. 5

   Press half the chorizo into the centre of the dough, fold the edges over to enclose it, and knead for a further minute to distribute it through the dough.

6. 6

   On a floured surface, shape the dough into a taut, smooth ball, then use a rolling pin to flatten it into a rough oval.

7. 7

   With a very sharp knife or razor blade, cut leaf-vein slashes across the loaf to create a fern pattern, then open each cut wide with floured hands, as they will close up considerably during proving.

8. 8

   Press the remaining chorizo into the surface of the dough, then loosely cover with oiled clingfilm. Leave to prove in a warm spot until the dough has doubled in size.

9. 9

   Remove the clingfilm, brush the surface with milk and transfer to the preheated oven.

10. 10

    To create a steamy environment — which prevents the crust from setting too early — toss a handful of ice cubes into the bottom of the oven or spray the interior with water before closing the door. Alternatively, place a roasting tin filled with water on the oven floor.

11. 11

    Bake for 30–35 minutes until the loaf is well risen, deep golden brown and smells fragrant. The bread will release cleanly from the tray when fully baked.

12. 12

    Allow to cool, then serve generously spread with good butter.