In French cuisine, fougasse is a type of bread typically associated with Provence but found in other regions. Some versions are sculpted or slashed into a pattern resembling an ear of wheat
2½ cup strong white bread flour, extra for dusting
½ tsp dried yeast
1 tsp fine salt
3 tbl olive oil
1½ cup gruyere cheese finely grated
Mix flour, yeast, 1 cup cheese and salt
In another bowl stir oil and 1c warm water and then add to dry ingredients.
Knead mixture for 10 min until smooth and elastic.
Cover in an oiled bowl covered with clingfilm for 1-2hrs until doubled in size.
Knock down and knead extra ½ cup cheese into dough
Divide into 2 and roll out flat
Make deep slashes like veins in a leaf
Cover with oiled cling film and let prove for 1hr
Preheat oven to 200C and bake for 20-25 min.
At 17 min take out bread and egg wash for a glossy look
Return to oven and bake for rest of time.
Bread will be ready and cooked when tapped sounds hollow – delicious with an olive tapenade.
Prepared, tried and tested by: Melenie Govender Pillay
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