Recipes from Nicolas Ghirlando : Fish fingers to Friday nights.



Sometimes I get whims. A baguette here, a tray of soft buns there. This morning I was taken by the desire to bake some fougasse.

I used my usual dough mix for this. It’s always amazing to see the difference a shape can make to the taste and texture of a recipe.

This bread is soft in the middle and crisp on the outside with a good bite. You can add herbs and a handful of chopped olives to the mix if you fancy. Perfect with a plate of charcuterie and cheese. Bon appetit.


500g strong white flour

350ml warm water

7g yeast

A large pinch of salt

1tbsp dried oregano


Mix the yeast and flour together and slowly add the water, stirring well. Add the salt and knead for about ten minutes in a machine if you have one. By hand if you prefer. It depends on my mood which one I do.

Leave to rise for an hour then divide the dough in to two balls and roll out into a leaf shape. Transfer to a baking sheet and cut a line down the middle and three cross lines either side to make the leaf vein shapes. Cover and leave for another 15 minutes.

Heat the oven to 200c and add a shallow tray of water to the bottom to create some steam which will give you a good crust.

Bake the dough for about 20 minutes, remove from the oven and leave to cool before serving.




Leave a Reply

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

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

Google+ photo

You are commenting using your Google+ 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 )


Connecting to %s

Basic HTML is allowed. Your email address will not be published.

Subscribe to this comment feed via RSS

%d bloggers like this: