500g strong white bread flour, plus extra for dusting
7g dried yeast
10g fine salt
4tbsp olive oil
200g chorizo, cut into small chunks
3 rosemary sprigs, finely chopped
Instructions
Mix flour, yeast and salt with 325ml water in bowl to form sticky dough. Mix in 1tbsp oil, then turn out onto clean, floured work surface. Knead for about 10mins until smooth and silky. Shape into a round and drizzle with oil. Leave to rise in clean bowl, covered with clingfilm.
After about 1hr, when doubled in size, tip dough onto work surface. Knead chorizo and rosemary into dough, then press into rough rectangle. Place in lightly oiled shallow baking tray, about 26cm*36cm. Press dough right into corners. Now leave to rise, covered, for about 30mins, until puffed up and airy. Meanwhile preheat oven to highest setting.
Use fingers to poke deep holes across surface of dough, pushing down almost to bottom. Drizzle over remaining oil and sprinkle with coarse salt. Bake for 10mins, then turn oven down to 200C and bake for 10mins. Leave to cool on wire rack for about 10mins before serving or leave to cool completely.