Meals and Courses

Fougasse

prep Time 1½—2½ hours, depending on machine, plus shaping, proving and baking
Ingredients
  • 250 ml (8 fl oz) water
  • 4 tablespoons olive oil, plus extra for drizzling
  • 1½ teaspoons salt
  • 3 tablespoons fresh chopped or 1½ teaspoons dried mixed herbs, such as lavender, thyme and rosemary
  • 475 g (15 oz) strong white bread flour
  • 2 teaspoons caster sugar
  • 1¼ teaspoons fast-action dried yeast
  • coarse sea salt, for sprinkling
Directions

Lift the bread pan out of the machine and fit the blade. Add the ingredients to the pan, following the order specified in the manual.

Fit the pan into the machine and close the lid. Set to the dough programme.

At the end of the programme turn the dough out on to a floured surface and cut it in half. Roll each half to an oval 30 x 20 cm (12 x 8 inches).

Transfer the dough to 2 greased baking sheets. Make 5 diagonal slits in the dough, then open out the outer edges of the slits by lifting the edges of the bread and widening the gap with a fingertip. Cover loosely with oiled clingfilm and leave in a warm place to rise for 30 minutes or until puffy.

Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 8—10 minutes until golden. Drizzle with a little olive oil and scatter over a little sea salt. Transfer to a wire rack after 10 minutes to cool completely.

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