Prepare Stuffing: In a skillet, heat olive oil over medium heat.

Cook bacon, black sausage, and chorizo until bacon turns crispy.

Remove from heat, drain on paper towels, and reserve the oil.

Prepare Bread: Punch down the risen dough.

Knead in 3 tablespoons of the reserved oil and the cooked bacon mixture.

Add more flour if needed.

Shape the dough into a ball.

Stuff Bread: Make slits in the dough and stuff in pieces of black sausage, chorizo, and hard-boiled eggs.

Seal the dough well around the stuffing, ensuring it's tightly closed.

Preheat Oven: Preheat oven to 450°F with an oven rack in the upper-middle position.

Place a pan of water on the oven floor.

Final Rise: Place the stuffed dough (pinched side down) on a cornmeal or bread crumbs-sprinkled cookie sheet.

Gently flatten it.

Let it rise in a warm spot (like a turned-off oven) for 1 hour or until it doubles in size.

Bake: After the rise, remove the water pan from the oven.

Bake the bread for 5 minutes at 450°F.

Then, reduce the heat to continue baking for about 15 minutes or until the bread turns well browned.

The Hornazo sounds delicious with its combination of savory meats and hard-boiled eggs stuffed into the bread.

It's indeed an impressive dish, especially around Easter in Spain!