Fougasse : Fougasse bread : Bread recipe

Step by step video tutorial showing how to make Fougasse bread

Makes 2

500g strong white bread flour, plus extra for dusting
10g fine salt
10g instant yeast
2 tbsp olive oil, plus extra for brushing
350ml warm water
2 tsp chopped fresh rosemary, plus extra to finish
2 tsp chopped fresh thyme
2 tsp chopped fresh sage
fine semolina for dusting
½ tsp dried oregano
crushed sea salt, to finish
Put the flour, yeast and salt in a bowl and mix together. Add water and oil and mix. When you cannot mix anymore with a wooden spoon, put to one side and then knead with your hands. When it is almost mixed in add the herbs in and knead until almost mixed in and then knead in the herbs.
Put the oil on a work surface and knead the dough until smooth, when smooth put it back in a bowl and let it rise until doubled in size.
If you are using a stand mixer : Put the flour, salt and yeast into the bowl of a mixer fitted with a dough hook. (Don’t put the salt directly on top of the yeast). Add the olive oil and three-quarters of the water. Begin mixing on a low speed. As the dough starts to come together, add the remaining water very slowly, then mix for another 6-8 minutes on a medium speed. Add the rosemary, sage and thyme and mix for 1 minute until the herbs are evenly distributed in the dough. When ready the dough will be very elastic and you should be able to stretch it away from the bowl.
Tip the dough into the prepared container. Cover and leave to rise until at least doubled in size – about an hour.

Let’s connect: