Prep time:

Cooking time: 15 minutes

Total time:

Serves: 1

500g Strong Bread Flour

10g Yeast

10g Salt

320g Water (at 25˚C)

200g Finely Diced Chorizo, lightly cooked

200g Gruyere Cheese, grated

John Rogers makes a Chorizo & Gruyere Loaf

  1. Mix flour and yeast together (like making a crumble).
  2. Add salt and continue.
  3. Add all the water, cheese, chorizo and mix with a scraper
  4. Remove mixture from the bowl and knead for 10-15 mins.
  5. When the dough leaves the table clean, and feels elastic, leave to prove in the bowl with a damp cloth over the bowl for 20 mins.
  6. Knock mixture back, and shape into desired shape. Place on a lined tray and prove for a final 20 mins.
  7. Place into a pre-heated oven at 220˚C. Place a cup of cold water into the bottom of the oven.
  8. Cook for around 10-15 mins.

  • words:

You may also like

Caramelised onion, bean & broccoli gratin with Alsop & Walker Smoked Mayfield Cheese

This is a wonderful side dish, or a delicious main course with a crisp green salad. The Alsop & Walker Smoked Mayfield, caramelised onions and soft beans are a match made in heaven. Make in advance and bake when ready...

Chicken, mushroom & leek soup with orzo

This is the such a bowl of incredible, deep flavour… the magical combination of beautiful mushrooms with leek and chicken. It’s full of protein and fibre, and yet feels so indulgent. You can use any mushrooms you choose – here...

Warm squash & mushroom salad with Alsop & Walker Ewe Eat Me Cheese and caramelised nuts 

What I love about this salad is both the beautiful flavour and the differing textures. I have used white oyster mushrooms from Basil’s Fungi Farm, but equally a brown chestnut would work well too.