French Fougasse with sun-dried tomatoes

Based on 11 ratings

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

Utensils

  • standing mixer
  • clean kitchen towel
  • baking rack
  • knife
  • oven
  • baking paper

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.