Spanish Hornazo

Bring a taste of Spain to the menu with this hearty Spanish Hornazo, a rustic, savoury filled bread packed with gluten-free chorizo, smoked bacon and sliced hard-boiled eggs. Encased in a soft, golden gluten-free bread and finished with a traditional lattice topping, it makes a delicious sharing dish, lunch option or addition to a tapas-style menu.
Cooking Time
35
Portions
10

Ingredients

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  •   eggs
  •   tbsp oil
  • g lean smoked bacon, chopped
  • g gluten free sliced chorizo
  • ml warm water
  • g dried yeast
  •   tsp honey
  •   tsp cider vinegar
  •   tbsp vegetable oil
  • g gluten free bread flour
  •   pinch Salt, to taste

  • 1

    Step 1

    Boil four of the eggs for the filling. To do this, place them into cold water and bring to the boil. Simmer for 6 minutes, then remove from the heat and place in cold water to cool down. When cold, peel and slice. Then reserve until needed.
  • 2

    Step 2

    Next, heat the oil in a pan and fry the bacon until it’s cooked through, then reserve this and the fat and oil that gets released from the bacon.
  • 3

    Step 3

    Make the bread dough by mixing the lukewarm water with the yeast and the honey and leave it in a warm place till it froths, or for about 10 minutes. Then add the cider vinegar, oil and two remaining eggs.
  • 4

    Step 4

    In a large mixing bowl, add the gluten free flour and salt, then add the yeast mix. Mix until everything has combined. The dough will be very sticky.
  • 5

    Step 5

    On an oven tray, place a layer of tin foil and brush with oil. Add half the bread batter and spread it out so it’s about 1cm deep and forms a rectangle of approximately 20cm x 30cm.
  • 6

    Step 6

    Leaving a 2cm gap on all sides, layer the sliced chorizo, then the bacon, and finally the sliced hard-boiled eggs.
  • 7

    Step 7

    Spread 3/4 of the remaining dough over the topping, so it’s fully covered.
  • 8

    Step 8

    Now, place the small amount of dough that’s left in a piping bag and reserve until the bread is proved.
  • 9

    Step 9

    Cover the bread with a damp cloth and leave it for another 30-35 minutes until it rises to double its volume.
  • 10

    Step 10

    Pipe the reserved dough into a lattice finish on top of the bread.
  • 11

    Step 11

    Preheat the oven to 200°C, 400°F, gas mark 6 and bake for 30-35 minutes or until golden on top. The bread is done if it sounds hollow when tapped lightly on the surface.
  • 12

    Step 12

    Remove, brush with olive oil, and then leave to cool completely before you slice it. The bread will seem very hard from the outside but once it cools down it will be nice and spongy inside with a slightly hard crust.

Ingredients

  • 6 eggs
  • 2 tbsp oil
  • 200 g lean smoked bacon, chopped
  • 200 g gluten free sliced chorizo
  • 350 ml warm water
  • 7 g dried yeast
  • 1 tsp honey
  • 1 tsp cider vinegar
  • 2 tbsp vegetable oil
  • 450 g gluten free bread flour
  • 1 pinch Salt, to taste

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