Sun dried Tomato Fougasse

In French cuisine, fougasse is a type of bread typically associated with Provence but found (with variations) in other regions. Some versions are sculpted or slashed into a pattern resembling an ear of wheat.

Difficulty

Prep Time

1.5 hours

Cooking Time

30 minutes

Serves

Makes 2 loaves

Ingredients

  • 1 cup water, lukewarm
  • 2 tsp dry instant yeast
  • 1 tsp sugar
  • 2 cups flour
  • 1 tbsp salt
  • 2 tbsp olive oil, plus extra for brushing
  • 125g sun-dried tomatoes, chopped
  • 1 tbsp thyme, leaves picked

Method

  1. In a jug, combine the water, yeast and sugar. Set aside for 5 minutes to foam.
  2. In a large bowl, add the flour and salt. Pour in the water mixture, olive oil and add the sun-dried tomatoes
  3. and thyme. Mix with a wooden spoon until the dough comes together.
  4. Turn out onto a lightly floured surface. Knead for 10 minutes or until the dough is smooth and elastic.
  5. Place the dough in an oiled bowl and cover with cling film. Place in a warm spot for 40 minutes to rise.
  6. Knock back the dough, divide in half and shape each piece into a log. Roll each log into an oval, roughly 25cm x 10cm.
  7. Place each oval onto a lined baking tray, then using a sharp knife, cut slashes into the dough on either side of the middle to resemble a leaf pattern. Open the slashes apart with floured hands.
  8. Cover the fougasse with a damp tea towel and put in a warm place for 30 minutes to rise.
  9. Preheat your oven to 220°C.
  10. Spray the oven with water before your bread goes in this will prevent a crust from forming too quickly and help to ensure a good rise.
  11. Brush each fougasse with olive oil then bake for 30–35 minutes, or until the fougasse is well-risen and golden brown. It should easily lift off the tray once fully baked.
  12. Serve warm or at room temperature.

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