Garlic & Rosemary Fougasse

Fresh, soft and delicious this French classic is a winner all round. It's so full of flavour - topped with sea salt and fresh herbs it makes a great addition to a main meal or as a snack. This recipe is straightforward and only takes a couple of hours (mostly waiting for the dough to rise !)

I hope you enjoy - oh and if you've tried any of my recipes, I'd love to hear from you.

INGREDIENTS

500g Strong white bread flour

8g Salt

7g Yeast

2 - 3 tbsp Garlic infused olive oil

350ml Warm water

2tsp Chopped fresh rosemary

1tsp Chopped fresh sage

1.5tsp Chopped fresh thyme

1 Garlic clove finely grated

1tsp Chilli flakes (optional - for that extra kick!)

METHOD

- Grease a large container with garlic oil, preheat an oven to 40 degrees (fan).

- Place flour, yeast, salt, olive oil and 280ml water in a freestanding electric mixer (with dough hook attachment).

- Mix on a low speed setting and as the dough starts to come together add the remaining 70ml of water.

- Add in all your herbs and turn up the speed to a medium/high setting and mix for around 5 - 8 minutes - this should leave the dough with an elastic feeling to it.

- Place the dough in your oiled container, cover with clingfilm and leave to prove in the warm oven for around an hour.

- Dust a surface with flour and when the dough has doubled in size tip out onto the surface.

- Using a pizza cutter, divide the dough in half.

- Take one half of the dough and spread it out into a leaf shape and use a pizza cutter to create the iconic holes on the dough - two down the middle and 3 - 6 diagonal cuts. Use your hands to strech out the holes before repeating with the other half of the dough (leaving you with two uniform fougasses).

- Place on a lined baking sheet and cover with clingfilm before allowing to prove for a furthur 30 minutes.

- Preheat the oven to 200 degrees (fan) and spray or brush the fougasse with garlic oil before baking for around 20 minutes.

- Remove from the oven and brush with more garlic oil and sprinkle with sea salt flakes, dried herbs and chilli (if wanted).

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