Chorizo and thyme fougasse


Chorizo and thyme pair up for Lorraine Pascale's fabulous fougasse, but you can also use sundried tomatoes for a vegetarian option.


  • 500g/1lb 2oz strong white bread flour, plus extra for dusting
  • 2 tsp salt
  • 1 sachet fast-action dried yeast
  • 250–300ml/9–11fl oz water
  • 4 sprigs of fresh thyme, leaves only
  • 50g/2oz cooked chorizo, chopped finely
  • 1 tbsp vegetable oil, for greaing
  • 3 tbsp milk