Method

• Put the flour, yeast, salt, sugar, olive oil, fresh thyme leaves and water in the bowl of a stand mixer fitted with a dough hook attachment. Knead on a medium speed for 4 minutes. Add the chorizo and manchego, knead again on a low speed for 1 minute. With the motor still running, quickly add the chopped Black Garlic cloves bit by bit until evenly distributed. Cover the bowl with cling film. Leave to rise in a warm place for 1½ hours until doubled in size.
• Preheat the oven to 200C/180Cfan/Gas6.
• When the dough has doubled in size place onto a lightly floured board or clean work surface and knock back. Divide the dough into 16 equal-sized balls. 
• Place an egg cup in the middle of a large baking sheet lined with parchment paper. Arrange the dough balls in concentric circles around the egg cup (see photograph), leaving a little space between each ball to allow for expansion. 
• Cover the dough ring with a damp tea towel. Leave to rise in a warm place for 30 minutes until risen and the dough balls have expanded to touch. 
• Brush each ball gently with beaten egg. Sprinkle over the remaining manchego cheese. 
• Bake in the oven for 25 minutes.

Top Tip: this dough does not require lengthy kneading.