French Fougasse with sun-dried tomatoes

French Fougasse with sun-dried tomatoes

11 ratings

Marion, teacher and mother


„This bread can be perfectly served with a light salad.“

Difficulty

Easy 👌
20
min.
Preparation
20
min.
Baking
20
min.
Resting

Ingredients

Servings:-4+
250 g
all-purpose flour
125 g
whole rye flour
220 ml
water
100 g
dried tomatoes in oil
½ tsp
dried rosemary
20 ml
olive oil
15 g
fresh yeast
10 g
salt
flour for work surface
dips to serve
Metric
Imperial
  • 250 g all-purpose flour
  • 125 g whole rye flour
  • 220 ml water
  • 100 g dried tomatoes in oil
  • ½ tsp dried rosemary
  • 20 ml olive oil
  • 15 g fresh yeast
  • 10 g salt
  • flour for work surface
  • dips to serve

Utensils

  • clean kitchen towel
  • oven
  • baking paper
  • baking rack
  • knife
  • standing mixer (optional)

Enjoy with

Riesling late harvest wine, medium-dry, 2011
French bread and German Riesling form an unbeatable duo. The multi layered fruit structure and the pleasant acidity refine the rustic flavor of the fougasse.

Nutrition per serving

Cal
408
Protein
11g
Fat
8g
Carb
72g

Step 1/4

Drain the dried tomatoes and cut into fine strips. Next, process all ingredients into a smooth dough, using either a standing mixer or your hands.
  • 100 dried tomatoes in oil
  • 250 all-purpose flour
  • 125 whole rye flour
  • 220 ml water
  • ½ tsp dried rosemary
  • 20 ml olive oil
  • 15 fresh yeast
  • 10 salt
  • standing mixer

Drain the dried tomatoes and cut into fine strips. Next, process all ingredients into a smooth dough, using either a standing mixer or your hands.

Step 2/4

On a lightly floured work surface, work the dough into an approx. 1.5 cm thick leaf shape.
  • flour for work surface

On a lightly floured work surface, work the dough into an approx. 1.5 cm thick leaf shape.

Step 3/4

Using a sharp knife, cut out individual sections of the dough. Transfer the fougasse onto a baking rack, cover and leave to rise in a warm place for approx. 20 min.
  • clean kitchen towel
  • baking rack
  • knife

Using a sharp knife, cut out individual sections of the dough. Transfer the fougasse onto a baking rack, cover and leave to rise in a warm place for approx. 20 min.

Step 4/4

Meanwhile, preheat the oven to 220°C/ 428°F. Bake the fougasse in the preheated oven for approx. 20 - 25 min. until golden brown. Serve warm with aioli or other chosen dips.
  • dips to serve
  • oven
  • baking paper

Meanwhile, preheat the oven to 220°C/ 428°F. Bake the fougasse in the preheated oven for approx. 20 - 25 min. until golden brown. Serve warm with aioli or other chosen dips.