Fougasse is a flat bread from Provence, however it’s origins are a lot older. Panis focacius was a flat bread made in Roman time cooked within the ashes of a wooden burning fireside (Roman: focus). Now could be a basic of southern France delicacies and this recipe for fougasse bread by France’s most well-known baker, Eric Kayser, is pretty simple to make.
Makes: fougasse bread x 4
Preparation time 15 min – resting time 3 h 15 min – baking time 18 min
Elements
500 g (scant 4 cups/1 lb 2 oz) all- function (plain) flour (T55)
300 g (11⁄4 cups/101⁄2 oz) water at 20°C (68°F)
100 g (scant 1⁄2 cup/31⁄2 oz) Liquid Levain (you could find the recipe right here)
5 g (11⁄2 tsp) recent yeast, crumbled
10 g (2 tsp) Guérande sea salt
30 g (2 tbsp/1 oz) extra-virgin olive oil + further for brushing
100 g (scant 1⁄2 cup/31⁄2 oz) crème fraîche
100 g (scant 1 cup/31⁄2 oz) grated Emmental cheese
200 g (7 oz) goat cheese, sliced
Methodology
1 Put the flour, water, levain, yeast and salt right into a stand mixer fitted with a dough hook. Combine and knead for five minutes on low pace, then for 7 minutes on excessive pace. Add the olive oil and knead for one more 3 minutes. Collect the dough right into a ball, cowl with a moist fabric and go away to relaxation for two hours at room temperature. Halfway by means of the remainder, deflate the dough by folding it in half. It can have elevated in quantity by the tip of the resting time.
2 On a floured work counter, divide the dough into 4 equal items. Working with one piece at a time, flip it round on the work counter, carry the sides in to the center and press down. Flip it once more and form right into a ball, tucking the seam beneath. Repeat with the opposite three items of dough, then cowl them with a moist fabric and relaxation for quarter-hour.
3 Use a rolling pin to roll each bit of dough into oval flatbreads, round 40 cm (16 inches) lengthy and about 5 mm (1⁄4 inch) thick. Unfold one half of every flatbread with crème fraîche, leaving a 2-cm (3⁄4-inch) border across the edge. Sprinkle with grated Emmental and prime with slices of goat cheese.
4 Use a dough cutter to make 3 large slashes on the ungarnished half of every flatbread, then fold it over the opposite half. Seal all the sides. Place the fougasse on frivolously oiled baking sheets. Cowl with a moist fabric and show (proof) for 1 hour at room temperature.
5 Place a baking pan on the bottom oven rack and preheat the oven to 235°C (455°F). As soon as the oven is sizzling, pour 50 ml (31⁄2 tbsp/13⁄4 fl oz) water into the new baking pan. Put the fougasse and pan of water into the oven and bake for 4 minutes. Decrease the temperature to 220°C (425°F) and bake for one more 14 minutes.
6 Take away the fougasse from the oven, brush them frivolously with olive oil and funky on a wire rack.
Extracted from The Bread Ebook: 60 artisanal bread recipes from one of many world’s best bakers – French chef, grasp baker and best-selling creator Éric Kayser. Revealed by Phaidon Press 2022 Out there on Amazon and all bookshops on line and within the excessive avenue. Images © Massimo Pessina
Éric Kayser comes from an extended line of French bakers, and is the founding father of the award-winning worldwide bakery Maison Kayser.
Extra French bread recipes
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How one can make a French baguette
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