Fougasse. In French cuisine, fougasse is a type of bread typically associated with Provence but found (with variations) in other regions. Some versions are sculpted or slashed into a pattern resembling an ear of wheat. It can be flavoured with herbs, olives, sundried tomatoes or anchovies.
Working in a bakery a few years ago I saw this being baked and sold every day, little did I know then that I was going to bake this myself one day. That day was today! Yesterday I was just looking through some recipes on BBC's webbsite and came across this recipe for fougasse. Eager as I am to try something new I was all of a sudden standing in my kitchen making a polish (dough starter) at 10pm. Today I made the bread dough by hand, and I am telling you that it is very nice sometimes not to have a kicthen assistant. Kneading dough by hand is like therapy I realised. I brushed it with some olive oil that I keep sundried tomatoes in and sprinkled thyme, oregano, blackpepper and salt on top.
Now for the recipe, remember you do need time to make this. The polish is to be made at least 10 hours before you can make the dough. This is important for the flavour of the bread since yeast activates and feeds on the natural sugars present in the flour, over time it produces a distinctively tangy or sour taste.
Day 1
Dough starter/ Polish
3 grams fresh yeast
70ml cold water
50 grams rye flour
50 grams strong bread flour (white)
Dissolve the yeast in the water, add both types of flour and mix until it forms a thick paste. Let rest under a damp cloth for at least 10hours, preferably 18hours.
Day 2
Bread dough
11 grams fresh yeast
350ml cold water
470 grams strong bread flour (white)
65 grams rye flour
8 grams fine sea salt
polish from day one
olive oil, herbs, sundried tomatoes, olives...
Mix the polish with the water, add yeast and mix until completely dissolved. Add both types of flour and start mixing by hand. Add salt and start kneading the dough for roughly 7min. Let the dough prove for 1 hour, or until it has doubled in size.
Divide in to 2 pieces. Shape each piece in to a flat triangle shape. Make a cut all the way down the centre, then make 3 or 4 deep slashes on each side of the middle. Gently pull apart a little so you get holes in the dough. Let prove again on baking paper for 30-40min.
Brush the bread with olive oil and sprinkle with chopped herbs or olives/sundried tomatoes. Freshly ground black pepper and sea salt is lovely as well.
Heat up your oven to the highest temperature, 250C or gasmark 9. Let a baking tray heat up inside the oven. Leave a small dish of water in the bottom of the oven to create a nice crust on the bread.
Carefully transfer the bread to the baking tray and bake in the middle of the oven for 18-22min.
Enjoy with cheese or maybe a nice dip such as pesto.
Working in a bakery a few years ago I saw this being baked and sold every day, little did I know then that I was going to bake this myself one day. That day was today! Yesterday I was just looking through some recipes on BBC's webbsite and came across this recipe for fougasse. Eager as I am to try something new I was all of a sudden standing in my kitchen making a polish (dough starter) at 10pm. Today I made the bread dough by hand, and I am telling you that it is very nice sometimes not to have a kicthen assistant. Kneading dough by hand is like therapy I realised. I brushed it with some olive oil that I keep sundried tomatoes in and sprinkled thyme, oregano, blackpepper and salt on top.
Now for the recipe, remember you do need time to make this. The polish is to be made at least 10 hours before you can make the dough. This is important for the flavour of the bread since yeast activates and feeds on the natural sugars present in the flour, over time it produces a distinctively tangy or sour taste.
Day 1
Dough starter/ Polish
3 grams fresh yeast
70ml cold water
50 grams rye flour
50 grams strong bread flour (white)
Dissolve the yeast in the water, add both types of flour and mix until it forms a thick paste. Let rest under a damp cloth for at least 10hours, preferably 18hours.
Day 2
Bread dough
11 grams fresh yeast
350ml cold water
470 grams strong bread flour (white)
65 grams rye flour
8 grams fine sea salt
polish from day one
olive oil, herbs, sundried tomatoes, olives...
Mix the polish with the water, add yeast and mix until completely dissolved. Add both types of flour and start mixing by hand. Add salt and start kneading the dough for roughly 7min. Let the dough prove for 1 hour, or until it has doubled in size.
Divide in to 2 pieces. Shape each piece in to a flat triangle shape. Make a cut all the way down the centre, then make 3 or 4 deep slashes on each side of the middle. Gently pull apart a little so you get holes in the dough. Let prove again on baking paper for 30-40min.
Brush the bread with olive oil and sprinkle with chopped herbs or olives/sundried tomatoes. Freshly ground black pepper and sea salt is lovely as well.
Heat up your oven to the highest temperature, 250C or gasmark 9. Let a baking tray heat up inside the oven. Leave a small dish of water in the bottom of the oven to create a nice crust on the bread.
Carefully transfer the bread to the baking tray and bake in the middle of the oven for 18-22min.
Enjoy with cheese or maybe a nice dip such as pesto.
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