French Fougasse with sun-dried tomatoes

Based on 11 ratings
Julie

Julie

Editor-in-Chief

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
11 g
Fat
8 g
Carb
72 g
  • 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 g dried tomatoes in oil
    • 250 g all-purpose flour
    • 125 g whole rye flour
    • 220 ml water
    • ½ tsp dried rosemary
    • 20 ml olive oil
    • 15 g fresh yeast
    • 10 g 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.