French Fougasse with sun-dried tomatoes
Difficulty: Easy
Time: 20 min. preparation time, 20 min. baking time
Nutrition: Calories ca 408 / Protein 11g / Carbohydr. 72g / Fat 8g
Ingredients (4 servings)
| 250 g | all-purpose flour |
| 125 g | whole rye flour |
| 220 ml | water |
| 100 g | dried tomatoes in oil |
| 0.5 tsp | dried rosemary |
| 20 ml | olive oil |
| 15 g | fresh yeast |
| 10 g | salt |
| flour for work surface | |
| dips to serve |
Utensils
clean kitchen towel, oven, baking paper, baking rack, knife, standing mixer (optional)
Wine Tip
Riesling late harvest wine, medium-dry, 2011
French bread and German Riesling form an unbeatable duo. The multi layered fruit structure and the pleasant acidity refine the rustic flavor of the fougasse.
Step 1
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.
standing mixer
100 g dried tomatoes in oil / 250 g all-purpose flour / 125 g whole rye flour / 220 ml water / 0.5 tsp dried rosemary / 20 ml olive oil / 15 g fresh yeast / 10 g salt
Step 2
On a lightly floured work surface, work the dough into an approx. 1.5 cm thick leaf shape.
flour for work surface
Step 3
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
Step 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.
oven, baking paper
dips to serve