French Fougasse with sun-dried tomatoes
Ingredients
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standing mixer, clean kitchen towel, baking rack, knife, oven, baking paper
Nutrition per serving
Step 1/ 4
- 50 g dried tomatoes in oil
- 125 g all-purpose flour
- 62½ g whole rye flour
- 110 ml water
- ¼ tsp dried rosemary
- 10 ml olive oil
- 7½ g fresh yeast
- 5 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
- 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
- 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
- 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.
Enjoy your meal!
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