Chorizo and thyme make a powerful flavor combination. Buy the big, thick chorizo sausage (either ready-to-eat or to be cooked), rather than slices, and cut into chunky pieces. A vegetarian in the house? Substitute the chorizo for a couple of handfuls of sundried tomatoes and sprinkle the top of the bread with some Parmesan cheese.
Recipe courtesy of Lorraine Pascale
Episode: Bake to Impress
Chorizo and Thyme Fougasse
Total:
1 hr 10 min
Prep:
35 min
Cook:
35 min
Yield:
6 servings
Level:
Intermediate
Total:
1 hr 10 min
Prep:
35 min
Cook:
35 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 3 1/2 cups/1 lb 2oz/500g white bread flour, plus extra for dusting
  • 2 tsp salt
  • 2 tsp active dry yeast
  • 1 to 1 1/4 cups/9 to 11fl oz/250 to 300ml water
  • Leaves of 4 sprigs of fresh thyme
  • 1/2 cup/2oz/50g ready-to-eat chorizo sausage, very finely chopped
  • Vegetable oil, for oiling
  • 3 tbsp milk, for brushing

Directions

Preheat the oven to 400 degrees F (200 degrees C). Dust a large baking sheet with flour. Put the flour, salt, and yeast in a large bowl and mix together to combine. Make a large hole in the center of the flour mix, then pour in the water, just enough to make a dough that is loose and easy to knead, but not too sticky. If it feels tight like Blu-tack (poster-tack) then add more water. As you knead it, the dough will become less sticky, so if you can add all the1 1/4 cups/11fl oz/300ml your loaf will be much lighter with a lovely open texture. Knead the dough for 10 minutes by hand on a lightly floured counter or for 5 minutes in an electric mixer fitted with a dough hook. Add the thyme and knead for an additional 30 seconds, or until it is well combined. Put half the chorizo in the middle of the dough and then fold the edge around it to cover and knead it for an extra minute. On a floured surface, shape the fougasse into a ball, making sure the top of the ball is taught and smooth. Using a rolling pin, roll it out into a rough oval shape and transfer to the flour-dusted baking sheet. Using a very sharp knife, or razor blade, carefully cut slashes in the loaf to look like a fern leaf, then with floured hands open up the slashes wide, as they will close up a lot when the bread is left to double in size. Push the remaining chorizo into the top of the dough, then cover the dough loosely with oiled plastic wrap (you may need several pieces). Let rise in a warm place until the dough has doubled in size. Remove the plastic wrap, then brush the dough with milk and place in the oven. Throw a couple of handfuls of ice cubes in the bottom of the oven or spray the oven with water before closing. This will keep a crust from forming too quickly on the bread, which would prevent the bread from rising nicely. Alternatively, put a roasting pan with water in the bottom of the oven instead. Bake for 30 to 35 minutes, or until the bread is well risen, a beautiful golden brown and smells wonderfully cooked. It will come off the sheet once fully cooked too. It is tough to top the taste of warm bread straight from the oven, slathered in oodles of good butter.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Sauteed Chickpeas with Chorizo

Recipe courtesy of Marite Acosta

Portuguese Chicken with Chorizo and Clams

Recipe courtesy of Chuck Hughes

Beery Chorizo Queso Fundido

Recipe courtesy of Treva Chadwell

Breakfast Tacos with Chorizo, Egg and Potato

Recipe courtesy of Kelsey Nixon

Jaime's Chorizo Enchiladas

Recipe courtesy of Chuck Hughes

Gruyere and Thyme Rolls

Recipe courtesy of Tiffani Thiessen

On TV

Extra Virgin

10am | 9c

Extra Virgin

10:30am | 9:30c

Extra Virgin

11am | 10c

Extra Virgin

11:30am | 10:30c

Taco Trip

12pm | 11c

Food Truck Nation

12:30pm | 11:30c

Taco Trip

1pm | 12c

Taco Trip

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Burgers, Brew & 'Que

9:30pm | 8:30c

Man v. Food

10pm | 9c

Man v. Food

10:30pm | 9:30c

Man v. Food

11pm | 10c

Man v. Food

11:30pm | 10:30c

Burgers, Brew & 'Que

12:30am | 11:30c

Burgers, Brew & 'Que

1:30am | 12:30c

Man v. Food

2am | 1c

Man v. Food

2:30am | 1:30c

Man v. Food

3am | 2c

Man v. Food

3:30am | 2:30c

So Much Pretty Food Here