- 1 serving of Perfect French Bread dough
- Half a ring of chorizo
- Some grated cheddar cheese
- A few olives
- Some grated Parmesan
^^I always know I’m home when I see this sign!
Grab yourself a handy chef’s assistant for this one. Preferably one, like Mr Sandy, that likes to pick up the extra little bits of food that you drop!
Sorry, he’s just too cute not to snap a photograph of! But back to this gorgeous bread.
Chop the chorizo into little chunks.
Roll out your dough into a long length (just as if you were making the regular dough). Then lightly press the chorizo into the middle of the dough, all along the centre.
Sprinkle the cheddar cheese on top, and then press in a few of the olives (remember to take the stones out!).
Fold the dough over all along the sides, and make sure you press the edges together to seal the tasty parcel! Flour a baking sheet and pop you baguette on it, making sure you put the folded edge on the bottom, directly on the baking sheet.
Then grate the parmesan on top.
Now, it’s time to get creative! You need to make a tent for your baguettes to prove again. We ended up using a plastic bag and a kebab stick to hold it up – fairly inventive we thought!
Bake them in the oven for about 20 minutes, making sure you’ve got a dish of water on the shelf below. They should be nice and golden brown on the top when they’re done.
The smell of these beauties is incredible!
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