Fougasse is a bread from France and looks so pretty as it is shaped like a leaf. It resembles a lovely puffed leaf and tastes good on its own as it has herbs and cheese included. I baked this almost the same time as few other bakes and I was really wondering if it will get over.
I need not have worried as this one was so good that we just munched on it as a bread stick and it got over pretty soon. This is surely one of those breads that I will be baking again. I adapted mine from Priya and didn’t really check out other recipes, even though I had so many bookmarked.
Next time I will experiment using different ingredients that are mostly used. I love melted cheese on freshly baked breads and this is no less. It tastes great when warm from oven.
Today is Fougasse from France
In the ABC Bake around the World series:
A for Afghan Biscuit from New Zealand
B for Brownie from the United States
C for Cheese Crackers with Parmesan from Italy
D for Devil’s Food Cake from the United States
E for English Muffin Bread from the United Kingdom
Step by Step Pictures for making Fougasse
Fougasse from France
1.5 cups All Purpose Flour
1/2 tbsp Instant Yeast
1 tsp Sugar
1 cup Water Warm start with 1/2 cup water
1 tsp Salt
1.5 tbsp Olive oil
1 cup Cheese Grated
1 tsp Rosemary
In a large bowl, take the flour, instant yeast, salt, sugar and olive oil. Add warm water slowly and knead into a soft pliable dough. Knead can be done till the dough springs back and is soft. This takes about 10 mins.
Form the dough into a ball and place in a large greased bowl.
Cling wrap and allow the dough to rise until doubled in size.
Gently press two fingers into dough. If indentation remains, the dough has risen enough.
Preheat the oven to 200C and line a baking sheet over a baking tray.
Divide the dough into 3 equal balls, roll it as an oval shaped disc.
With a knife make deep slits on the rolled disc, so that they looks like a leaf, continue the same process with the remaining dough.
Transfer it to the lined baked tray and let it rise for about 20 minutes in a warm place.
Brush the top of the unbaked fougasse with olive oil.
Sprinkle enough grated cheese and rosemary over it and bake for 30 minutes until the crust turns golden brown.
Serve as soup sticks or enjoy as such!