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.
Looks divine, must MUST get back into bread making!
I’ll make sure to let you know, I misplace mine from time to time… this looks great! I made one for my blog a while ago 😀
Oh yummy I will be baking this soon!
Mmmmmmm !
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 🙂
Fougasse always looks so interesting. I can never resist it.
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!
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!
That looks amazing!
The bread looks fantastic! Any suggestions for suitable accompaniments?
Yum!
Thank you!
;o)
Very nice! I remember being impressed with the Fougasse that Lorraine Pascale made on her baking show but yours is mighty fine 🙂
Oooh we made this in our breadmaking class last night just with poppy seeds. But I like your version and will try that out soon.
Looks like you regained your mojo. I’m not good with yest but this one doesn’t look too complicated. I’m giving your bread recipe a go. Thanks.
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