It may not surprise you that I greatly enjoy bread. I made my first Fougasse a few months ago and haven’t stopped with various toppings. A Fougasse is a bread, typically with some design, containing and topped with seasonings: olives, sun-dried tomatoes, meats, artichoke, jalepenos, etc… A frenchman’s pizza equivalent if you will. I cannot do the flavour and texture justice by describing it. Just try it.
Servings: Two delicious golden breads
Preparation: 3 – 4 hours
Cooking: 30-40 minutes @ 200°C (390°F)
- 200ml lukewarm water
- 3 tsp dried yeast
- 1 tsp caster sugar
- 500g flour
- 2 tsp salt
- 150ml lukewarm milk
- Black/Green olives
- Smoke meat
- Sun-dried tomatoes
- Salt & rosemary
- Combine the yeast mixture in a bowl. Mix and place in a warm spot to sit until bubbly ~ 20 minutes.
- Place flour and salt in large bowl. Make a well. Add yeast mixture and warm milk.
- Mix to form soft dough then knead for 10 minutes on floured surface.
- Place in bowl containing a little olive oil so it does not stick to the sides. Cover with plastic wrap. Again leave it in a warm place this time for an hour.
- When it has doubled in size, spread the dough on parchment paper to a thickness of 2cm.
- Make cuts to create a cool shape then cover again for 45 minutes.
- Place in the heated oven. After about 30 minutes when it starts to become golden brown, remove, consume.
The original recipe is from here.