“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.”
This bread, when you look at the picture looks so scary to make! It looks so intimidating! The picture below is from the book.
But it actually isn't too bad, there isn't a lot of ingredients about half of what would be in a normal loaf of bread but this recipe had no butter.
It was another dough that needed a mixer but it wasn't as bad as the others because their was half the usual mix so it didn't keep getting stuck too much like all the other doughs that require the mixer! When left to prove, it didn't rise much but I don't think it had too as long as it had the right texture.
Then time to shape it! This was the fun part! You pretty much had to stretch the dough apart with your hands into a kinda of oval shape, I tried my best to make the dough evenly spread out but it was thicker towards the bottom. Then using a pizza cutter you cut the dough into a 'leaf' shape pattern. I thought I cut mine correctly but when you see the baked version, it could of been better!
After this you left the dough to rest for 1o minutes, not long to wait at all!
Before putting it in the oven you dribble some olive oil and some dried oregano and leave to bake for around 15 minutes and done! :)
Reviews? It was a good bake! Very light and yummy! I was so pleased with it! My mum loved it and she wants me to make it again the Summer as she thinks it will go nice with a salad! :P I'd also like to make this again to make it look prettier!
Only 3 more recipes to go in this chapter and then it's onto favoured bread!
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