fougasse with rosemary & za’atar
(makes 1 fougasse)
ingredients: 500 g flour
1 tbsp. salt
25 g yeast
3 dl (about 1 cup) warm water
5 tbs. olive oil
for the topping:2 tbsp. finely chopped rosemary or za’atar (or whatever your heart desires)
maldon sea salt
directions:mix the flour with the salt and create a little hole in the middle of it. mix the yeast with a bit of the warm water, pour it into the flour-hole. cover the yeast-water mix with a little of the flour and let stand for ten minutes. in the meantime, add olive oil to the rest of the water. after the ten minutes, pour the water-oil-mix into the flour and mix the dough either with a mixer or by hand in the bowl for at least 8 to 10 minutes. cover the dough and let rise for at least 45 minutes or longer in a dry, warm place.
preheat the oven to 200 c / 380 f. sprinkle a baking sheet with olive oil, liberally. ‘slap’ or depuff dough together. to shape your fougasse, use some olive oil on your work surface. with your hands, flatten the dough to an oval, long-ish shape. then make the cuts with a dough knife, in a leaf-like manner, or maybe like a rising sun’s rays (i’m such a poet). you can’t really go wrong. the only important thing is to now lift (!) the fougasse from the surface, grabbing it from the tip of the oval, and to let it hang (!) for a couple of seconds. this will make the fougasse’s cuts spread apart. put the stretched fougasse onto the oiled baking sheet. sprinkle with herbs or whatever toppings you have in mind. sprinkle with maldon sea salt and drizzle with olive oil (quite generously). let sit for 20 minutes to rise again. then bake for 15 to 18 minutes (depending on size).
i served mine with home made tapenade. quite the thing.