This Rosemary & Salt Fougasse not only looks special but tastes delicious too. The tasty rosemary and salt along with the crisp crust will make it hard for you to stop eating!
Add the flour, yeast, salt, sugar and chopped rosemary to your mixer or onto a clean surface.
If mixing by hand, make a well in the middle before adding the water and oil and mix to form a soft dough
If using a mixer attach the dough hook and leave to knead for 10 minutes. If you're kneading by hand, it may take a little longer. When pressed, the dough should spring back when it has been kneaded enough
Put in a bowl and cover with a clean tea towel. Leave to prove until doubled in size for 1½ - 2 hours
Once the dough has doubled in size, tip it out onto an oiled surface. Preheat the oven to 200°C (fan assisted, 220°C non fan)
Divide the dough into two equal balls and use a rolling pin to shape it into long rectangles approximately 25cm long. Ideally they should be wider at one end
Place on an oiled baking sheet. Cut one vertical slash through the dough and then slashes either side to give the dough leaf like markings. Open out the slashes slightly with your fingers
Lightly brush the dough with olive oil and scatter the salt over the bread. Dip the rosemary leaves in the oil to help prevent them from burning
Cover and leave to prove for a further 15-30 mins, then bake for 15-20 mins until golden brown
When you are kneading the bread, use olive oil instead of more flour to stop the dough sticking.
As with most bread, this fougasse is best eaten on the day you bake it.
Nutritional information is given as a guide only and my vary.
Rosemary & Salt Fougasse https://www.curlyscooking.co.uk/rosemary-fougasse/