| 10 g | rosemary |
| 10 g | thyme |
| 10 g | fresh yeast |
| 350 g | water |
| 50 g | olive oil |
| 500 g | flour |
| 10 g | salt |
Mince rosemary and thyme.
Mix fresh yeast and water together in a bowl. Add olive oil, flour, chopped herbs, and salt. Knead on a floured surface, then form into a round ball and transfer to a bowl. Dust with flour, cover with a kitchen towel, and let rise for 1 hr.
Preheat the oven to 230°C/445°F. Divide the dough into 6 pieces, being careful not to knock the air out of the dough. Slice down the middle of the dough, then make two more cuts in a fan shape, coming out of center. Use your fingers to slightly pull the cuts apart. Transfer the fougasse to an ovenproof pot and bake for approx. 15 min.
Let cool for approx. 10 min. before slicing, if desired. Serve and enjoy!
Made with 
in Berlin
AJNS New Media GmbH | Storkower Straße 115 | 10407 Berlin | Phone: +49 (0)30 695 182 91 | Email: hello@kitchenstories.de
Represented by Mengting Gao & Verena Hubertz
Kitchen Stories is supported by product placement
