Ingredients

• 500g/1lb 2oz strong white flour
• 7g instant yeast
• 1 tsp salt
• 1 tsp sugar or honey
• 2 tbsp olive oil
• 300ml/10fl oz tepid water
• 50g/1¾oz chorizo
• finely chopped
• 100g/3½oz hard cheese (such as cheddar or gouda)
• grated
• 2 tbsp finely snipped chives (or finely chopped thyme
• oregano
• parsley)
• 1 free-range egg
• beaten
• for glazing

Directions

• Put the flour
• yeast
• salt and sugar (or honey) in a bowl and drizzle in the olive oil
• then the water
• mixing together until it comes together as a dough. Add the chorizo
• 50g/1¾oz of the cheese and the chives (or other herbs).
• Knead in the bowl for a minute until the additions have worked in a little
• then knead on a floured surface until the dough is smooth. Return to the bowl
• cover with a damp cloth or cling film and leave to rest somewhere warm for 1½ –2 hours
• until doubled in size.
• Preheat your oven to its highest setting. Knock back the risen dough and divide into 8–10 even pieces. Knead and shape into balls
• then place in a 28cm/11in diameter cake tin or a small roasting tin
• which has been lined with greaseproof paper. Cover with a damp towel again and leave to rise for another 20–30 minutes
• or until risen and squashing together.
• Brush lightly with the egg glaze (you need a very light touch if the bread dough is at all puffy and springy)
• then sprinkle over the remaining 50g/1¾oz cheese. Bake in the oven for 20–25 minutes
• or until cooked through and a golden-brown colour. They should feel slightly hollow. Serve warm from the oven or cold.