Oven temperature: 220°C.
1. Mix the yeast, sugar and 30ml
fl our with 125ml warm water in a
2. Place the fl our in a large bowl.
Make a well in the centre and add
the liquid. Work the fl our in from the
edges of the well to combine with
the liquid, gradually adding another
250ml warm water.
3. Turn the dough out onto a lightly
floured surface and add the salt.
Knead for 10 minutes, or use the
dough hook of a food processor to
form a smooth, pliable dough. Place
in a lightly greased bowl and cover
with a damp cloth. Set aside to rise
until it has doubled in size.
4. Knock down, then leave to rest for
five minutes. Lightly fl our a baking
tray. Press the dough into the tray
using the palms of your hands. Leave
to rise for 10 minutes while you
prepare the topping.
5. Topping Once the dough has
risen slightly, drizzle with olive
oil and press your fingers into the
dough to make indentations over the
6. Top with the potatoes, garlic
cloves, chorizo, cheese and
rosemary. Sprinkle with some more
coarse salt and bake in a preheated
oven for 10 minutes. Reduce the
heat to 180°C and bake for another
20 to 30 minutes or until cooked
through. Serve topped with rocket
and enjoy with more olive oil or