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
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.