|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|
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.
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.