fougasse recipe

video password: bread [case sensitive]

prepare ahead?

You can par bake the loaf and freeze. Just bake loaf for 8 minutes with the lid on then cool the loaf on a rack and freeze. To reheat, preheat the oven to 200C (400F) and bake straight from the freezer on a baking tray for 8-10 minutes or until the loaf is deep golden brown.

variations for fun

olive fougasse – deseed a large handful of your favourite olives and work into the dough when kneading.

rosemary fougasse – work a few tablespoons rosemary leaves into the dough when you’re kneading and sprinkle with sea salt flakes before baking.

tomato fougasse – work into a handful of chopped sun dried tomatoes into the dough when kneading.

troubleshooting guide

too wet – If the crumb is soggy after the loaf has cooled it means it is underbaked.

dough too sticky – this is meant to be a sticky dough – try and embrace the stickiness. If it gets too much use a little flour.

fougasse holes closed in – it’s important to push the holes out with your fingers and dust generously with flour to maintain the lovely open shape. This can be a bit tricky but persevere and you’ll get the hang of it.

crust too soggy – Another symptom of underbaking. Next time bake longer at the first stage. Also make sure the loaf isn’t covered when its cooling as the steam can make your crust soggy.

burned – Remember to turn the oven down when you take the lid off. Or bake for less time with the lid off.

serving suggestions

Wonderful warm from the oven as part of an antipasto platter dipped into a peppery olive oil.

leftover potential

Because there aren’t any additives it wont stay fresh as long as commercial bread.

related links

nil.

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fougasse recipe
makes 1 loaf
150g (5oz) bread flour, preferably unbleached
100g (3.5oz) water
1/4 teaspoon salt
1/4 teaspoon dried yeast
semolina, optional

1. Combine flour, water, salt and yeast in a bowl. Stir until it comes together to form a wet dough.

2. Turn out onto a clean work surace and knead for about 5 minutes or until the dough is starting to go smooth. Try and embrace the stickiness but if it gets too much add a little flour.

3. Flour your bowl and return the dough to rest for at least an hour. Cover.

4. Preheat a cast iron pot in your oven on the highest setting for at least 1/2 hour.

5. Carefully place your dough on a floured work surface and scatter with more flour on the top. With a small knife slash the dough down the middle leave the ends intact. Use your fingers to separate the dough. The make 3 smaller incisions on each side of the main backbone cut.

6. Bake in the preheated pan with the lid on for 8-10 minutes. Remove the lid and continue to bake until browned.

7. Cool on a wire rack.