Recipes from food stylist Nicolas Ghirlando: Fish fingers to Friday nights.

Fougasse

fougasse-main

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.

Ingredients:

500g strong white flour

350ml warm water

7g yeast

A large pinch of salt

1tbsp dried oregano

Method:

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.

 

 

 

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