How to make
Sift the flour into a deep bowl and mix it with the yeast (dry yeast does not need to be pre-fermented). Make a well and pour the rest of the products into it, by warming the water a little beforehand.
Knead a smooth, soft and non-sticky dough. Transfer onto a greased kitchen counter and knead for 10-15 minutes, then shape it into a ball, spread with olive oil and leave it in a warm place to rise for about 1 hour.
Knead the risen dough once more briefly with greased hands, because it will have become even softer and airy and may stick. Knead the finely chopped chorizo into it and form a bread loaf. Place it in a suitable baking pan, pre-greased or covered with baking paper. Leave it to rise once more for 20-30 minutes.
If desired, coat with a thin mixture of a little flour, water and a few drops of olive oil and make crosswise cuts using a sharp knife.
Bake at 340°F (170°C) for about 30 minutes. No need to preheat the oven!
When the bread is ready, after removing it from the oven, immediately spray it with water and wrap it with a towel.
After 5 minutes it is ready for consumption. If desired, you can also spread it with butter while it is still hot to absorb it.
