Fougasse is a kind of flatbread. Very easy to make! This is a plain version – I’ve just topped some with sesame seeds and some with nigella seeds but you can flavour the dough to make sweet or savoury bread.
450g strong white bread flour
1 tsp salt
1 & 1/2 tsps fast action dried yeast
6 tbs extra virgin olive oil
300ml hand hot water
flour or semolina for dusting
Combine the flour, salt and yeast in a large mixing bowl. Add 4 tablespoons of the oil and the water. Mix to a soft dough.
Turn the dough onto an un-floured work surface and knead for 8 – 10 minutes until smooth. Place into a clean bowl & cover with a clean tea towel. Leave the dough to prove in a warm place until it has doubled in size.
Grease 2 flat baking sheets and dust with flour/ semolina
When the dough has doubled in size knock it back and divide into 8 equal sized pieces. with your hands (or by rolling out on a lightly floured surface) shape these into ovals pieces.
Make short cuts down the centre of the pieces, then make diagonal cuts either side, radiating from the centre cuts. Flour your finger and run it around the cuts to ensure they don’t close up with the second proving. (This is a bit fiddly!)
Place the fougasse on the baking sheets and leave for 30 minutes to prove again.
Pre-heat the oven to Gas mark 7/ 220 C/ 425 F
Drizzle the breads with the remaining oil and bake for 15 – 20 minutes until golden. Transfer onto a wire rack to cool.