Servings

6

Cook

25 min

This is a beautiful looking loaf and great to tear and share. You can omit the rosemary and I have made this with the addition of black olives before, so feel free to experiment.

Rosemary Fougasse

INGREDIENTS
  • 350g strong white flour
  • 7g easy bake yeast
  • 7g salt
  • 250ml tepid water
  • 1tbsp freshly chopped rosemary

IMG_3785

METHOD
  1. Add all the ingredients to the bowl of your stand mixer with the dough hook attached.
  2. On a low speed mix everything together until you have a wet dough. Turn up the speed to medium and knead the dough for 5 – 8 minutes until smooth and elastic.
  3. Cover the bowl with cling film or a shower cap and leave to rise for 1 – 2 hours until doubled in size.
  4. Turn the dough out onto a worktop lightly dusted in flour and cut the dough into three. Roll each piece into a ball.
  5. Roll each piece out into a 15cm disk. Make a long cut through the centre, then make three smaller cuts on either side to get a leaf shape (see photo above).
  6. Place the dough upside down on a floured baking sheet and then separate the sides of the cuts. If not properly separated the slashes might close up again as the dough rises.
  7. Cover with an oiled piece of cling film and leave to rise again for another 45 minutes until doubled in size.
  8. During the last 15 minutes of rising preheat the oven to 240C/220C fan.
  9. Bake for 20 – 25 minutes until golden brown.

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