Frenchfougasse-web

French fougasse

A Provençal classic similar to foccacia

By , 26 May 2017

(8 votes)

French fougasse
  • 2 Hours

  • Serves: 12

Nutritional Info
Each 76g serving contains
  • Energy

    754KJ

    180KCAL

    9%
  • Fat

    2.9g

    med

    4%
  • Saturates

    0.4g

    low

    2%
  • Sugars

    0.8g

    low

    1%
  • Salt

    0.55g

    med

    9%
of your reference intake.
Typical energy values per 100g: 992kJ/237kcal.
Ingredients
  • 500g white bread mix
  • 2tbsp olive oil
  • 3tsp fennel seeds (optional)
  • 20g plain flour, for dusting
Method
  • Put the bread mix in a large bowl and make a well in the middle. Add the oil, fennel seed (if using) and 350ml lukewarm water. Mix with a wooden spoon to create a soft, sticky dough.

  • Tip onto a lightly floured work surface and knead for 10 mins until elastic (see Top Tip). Return to the bowl, cover with a damp, clean tea towel and leave in a warm place for 30 mins.

  • Dust a baking tray with the flour. Put the dough on the tray and press into a flat, oval shape. Cut a thin, vertical hole out of the middle, then 4 diagonal cuts either side, to create a leaf pattern. Pull at both ends to stretch the dough and emphasise the holes.

  • Cover with a damp clean tea towel and leave in a warm place until doubled in size. Preheat the oven to 230C/210C Fan/Gas 8.

  • Uncover the loaf and bake for 15-20 mins until golden, risen and hollow-sounding when tapped. Cool on a wire rack.