Saffron, Manchego and chorizo slipper

Name: Saffron, Manchego and chorizo slipper
Yield: Makes 1 loaf
Ingredients: ½ teaspoon easy blend (fast action) yeast; 5 tablespoons extra virgin olive oil; ½ teaspoon salt; about 200 ml /7 fl oz / ⅞ cup hand-hot water; 75 g / 3 oz / ¾ cup chorizo, diced reasonably small; 75 g / 3 oz / ¾ cup Manchego, grated; 225 g / 8 oz / 2 cups strong plain flour; 1/20 g / 25 saffron threads

Preparation info

Makes
1
loaf

Difficulty
Medium

Appears in

The Floral Baker

By Frances Bissell

Published 2014

About

Made by the same method as ciabatta, but the flavours here owe more to Spain and its saffron harvest than to Italy. This is the perfect accompaniment to a thick vegetable soup.

Ingredients

1/20 g / 25 saffron threads
225 g / 8 oz / <

Side dish
Baking

Method

Infuse the saffron in a little of the measured water, boiling. Briefly spin the flour and yeast together with the dough-blade attachment of the food-processor. With the motor on, add the oil, salt and enough water, including all the saffron liquid, to make a firm batter or loose dough. The texture is