Fougasse (French Bread Sticks)
Source of Recipe
Rainna
Recipe Introduction
The flavours is a little like focaccia, but a French chef told me this bread comes from his provincial town, where people eat this like a bread stick, with a little olive oil. I tried this with italian style, olive oil and balsamic vinegar, and some nice, matured cheese. It's pretty good. I would imagine the dough makes for a great sandwich bread too.
List of Ingredients
Fougasse (French Bread Sticks)
1 kg bread flour
80 g olive oil
20 g salt
20 g dry yeast
10 g sugar
600 g water
dry oregano, about 2 tbs
2 ounces sun-dried tomatoes, chopped
black olives, quartered
sea salt
Recipe
In a mixer bowl with a hook mixer, mix the bread flour, dry yeast, salt and sugar together.
Add in the water and olive oil, oregano and chopped sundried tomatoes.
Mix for about 8 minutes at low speed, then about 6 - 10 minutes on high speed.
This will give the effect of kneading the dough.
Rest on the table and cover with a plastic wrap for about 30 minutes.
Cut some dough out and roll the dough out flat, about 1 cm thick.
Cut incisions into the dough, random patterns.
This will make it easier to break the bread into sticks once it's baked.
Place onto a lined baking tray and leave to prove for about 20 - 30 minutes.
Brush with some extra virgin, and garnish with quartered black olives, some oregano and sea salt.
You may also add some more sun dried tomatoes.
Bake in 220 C and sprinkle some water into the oven for some steam.
Bake for 20 minutes.
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