Fougasse

I appear to have misplaced my blogging mojo.  If you happen to come across it, please let me know and I’ll come pick it up…

Until then, here’s a very nice bread recipe.  Warning: a solitary person can devour an entire loaf in a single afternoon.

Fougasse

(Makes two loaves)

300ml warm water

1 tspn dry active yeast

400g strong white flour

1 tspn salt

Olive oil

Black olives, finely chopped

Other topping – seeded tomato slices or courgette strips or  red pepper

Salt flakes (e.g. Maldon)

  • Add the yeast to the warm water and set aside until the yeast foams a little (around 10 mins).
  • In a large bowl stir together the flour and salt.  Add the yeasty water and stir to create a wet dough.  Leave for 5 mins.
  • Smear a little olive oil onto your work surface and plop the dough out onto it.  Knead for  five minutes.  (You might need to add a tiny bit more flour if the dough is really too sticky to do anything with but don’t add much.  I just dip my hands in flour a couple of times if need be.)
  • Place dough in a lightly oiled bowl and cover with a teatowel.  Leave in a warm (not too hot!) place for 30 mins until doubled in sized.
  • Knead the dough for a couple of minutes again and place back in the bowl for another 30mins.
  • Line two baking trays with baking paper and dust with flour.  Split dough in two and roll gently each bit into a triangle shape a 1/2 inch thick.   Use a knife or spatula to make incisions in the dough like this:
  • Use your fingers to widen the incisions so you can see the work surface.  Place on a baking tray.  Brush with olive oil then scatter with chopped olives and another topping.  (I’d use more than I did in the pictures next time)  Set aside to rise in a warm area – approximately 40 mins.
  • Meanwhile, heat your oven to 210 oC (or 200 oC if fan assisted).   When oven reaches the right temperature place a cake tin of hot water in the bottom of the oven.  Leave for 10 mins to let the oven get steamy.
  • Sprinkle the dough with salt flakes then immediately pop into the oven for 20 mins.
  • Remove from oven and leave to cool on a rack before eating.

15 thoughts on “Fougasse

  1. well your photo mojo certainly hasn’t deserted you at least – looks gorgeous – and I think your blogging mojo probably stayed in italy to enjoy the sunshine :-)

  2. A lot of your photos I want to jump into for their sheer beauty – this one owing to the need to grab the Fougasse and run off with it!

  3. Lovely photo, and what looks to be a highly detailed procedure for a radiant fougasse! May have to try this, even though my bread mojo seems to have gone the same way as your blog mojo!

  4. Very nice! I remember being impressed with the Fougasse that Lorraine Pascale made on her baking show but yours is mighty fine :-)

  5. I’ve just come across your blog and love the pics of Scotland. Some of my forebears are from Stirling, been there once. Loved it.
    What a creative idea for a bread loaf. I like the tip about putting a pan in the oven to get it steamy. I’ll be trying out this recipe later today, thanks!
    Jilly in Canada

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s