Sea salt and rosemary fougasse

Sea salt and rosemary fougasse

You will need:-

500g of strong white flour

10g of fine sea salt

10g of instant yeast

370ml of tepid water

Course sea salt

Rosemary

This type of bread is usually associated with olives, anchovies or cheese and is shaped to resemble a leaf, but I wanted to try a different variation of this interesting bread. The combination of the course sea salt and rosemary gives the bread a nice flavour, but leaves the bread versatile enough to be used on a cheese board or a with a selection of cured meats.

Mix 500g of strong white flour, 10g of fine sea salt and 10g of instant yeast (don't let the salt and yeast touch, or it will kill the yeast), adding 370ml of lukewarm water and use your hands to combine. Need the soft dough for 5mins and place in a well oiled bowl, cover and put in a warm place to rise for an hour.

Preheat the oven to 240 degrees celsius. Remove the dough from the bowl and knock back on a floured surface, ensuring that all the air bubbles are removed.

Divide the dough in 2 and flatten into a leaf shape, using a pizza cutter to cut a leaf pattern in the dough. Place each loaf onto a baking tray and leave the dough to rise for 30mins in a warm place. Drizzle olive oil over the top and bake for 15mins. Pull the bread out of the oven and sprinkle course sea salt and rosemary over the top, then bake for a further 5mins.

(Tip: don't flatten the dough too thin or the bread will go too crisp)

Enjoy! x