This bread is a bit special and looks totally amazing on a celebration table, be it grazing or otherwise. It appears in our Amazing Grazing book now in print. Go get your copy HERE. This was one of our most popular books of all time and was only an ebook, so we splashed out and printed it. Not a lot of copies, so don't miss out. It makes the perfect gift for the Thermomix fans in your life, or those who love to entertain!
Tis the season!
Fougasse is essentially a French focaccia, though it is not cooked in an oiled pan, but rather on stone (if you have one). It always has holes in the loaf to allow better cooking.
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- 300 Grams water
- 30 Grams Yeast-fresh or 2 tsp dried yeast
- 500 Grams bakers or strong flour BUY
- 1 Teaspoon pink salt flakes plus some more for garnish BUY
- 20 Grams Extra Virgin Olive Oil (EVOO) plus some more BUY
- 1 Handful fresh or dried herbs
- 100 Grams Shelled Walnuts roasted
- More chopped herbs for garnish
Place water and yeast into the Thermomix bowl and warm 2 min/37°C/speed 1.
Add flour, salt and EVOO and knead 2 min/Interval. Add the herbs and walnuts and knead 1 min/Interval.
Oil a glass or ceramic bowl generously. Tip the dough into the bowl, form it into a ball and cover to proof until double.
Divide the dough into 4 equal pieces and form each into a ball on baking paper lined trays. Cover with tea towels while they proof a second time.
Preheat the oven to 220°C on a bread baking setting or conventional oven setting if you have it.
To form the fougasse shape, flatten each ball into a leaf shape. Slice the dough right through using a razor or very sharp knife to form the patterns as shown on the image.
Cover and proof again. When the slashes have started to close slightly, it is time to cook your bread.
Place into the oven and bake 10-12 minutes until golden and fragrant. Remove from the oven and brush immediately with EVOO, sprinkle with salt flakes and chopped herbs. Serve warm.
You can use a pizza stone and put the fougasse directly onto it for a faster and more authentic bake!
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