|250 g||all-purpose flour|
|125 g||whole rye flour|
|100 g||dried tomatoes in oil|
|½ tsp||dried rosemary|
|20 ml||olive oil|
|15 g||fresh yeast|
|flour for work surface|
|dips to serve|
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.
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.
On a lightly floured work surface, work the dough into an approx. 1.5 cm thick leaf shape.
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.