Semi whole-wheat olive oil fougasse- VEGANMOFO 2013

Its day 10 of vegan mofo and I am posting something I made yesterday to go with my broccoli soup, Fougasse. Fougasse is a French bread made associated with Provence. they can be stuffed or topped with all kinds of things and are usually slashed to resemble wheat, though leafs like designs are very popular, but you can slash yours whatever way you fancy. However you shape them they are a beautiful addition to any meal and are bound to impress!

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Ingredients:
1 1/2 cups organic strong white flour
1 cup organic whole-wheat bread flour
1/2 tsp fine sea salt
1 cup tepid water 
1 tsp unrefined sugar
1/2 tbsp active dried yeast
1/4 cup olive oil, plus extra for glazing
a pinch fresh ground black pepper
Olives
for topping, optional
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Method:

Combine the flours and the salt in a mixing bowl and stir to combine, make a well in the centre and in a just mix together the yeast, sugar and tepid water, pour this mix into the well and leave for a little while until you see a few little bubbles on the surface. Begin to mix the dough together, and once most of the water has been incorporated, add the olive oil. Get mixing the dough together using your hands before turning out and kneading on the counter for about 10 minutes- until smooth and elastic.  Once kneaded place the dough in an oiled bowl and toss about to coat, cover and let sit for 2 hours until doubled in size. Separate the dough into four equal pieces and grease 2 baking sheets with a little oil and sprinkle with semolina. Stretch each piece of dough out using your hands and cut decorative slices through the dough, stretch the dough out a little more than place on the baking sheet, repeat with each piece of dough and then cover and allow to rise back up for about 30 minutes- 1 hour, uncover the dough and press in small pieces of olives and brush with olive oil. Preheat the oven to 230c/450f and bake the fougasse for about 15-20 minutes. Great with soup!
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4 thoughts on “Semi whole-wheat olive oil fougasse- VEGANMOFO 2013

  1. I love the shape of this bread…wholesome home staple meets food with flair in one fell swoop. Gorgeous stuff Alex and perfect with a big pot of homemade soup as well as torn up into a salad, ripped into chunks to dip into hummus and so many other uses that I am going to have to get a tutorial on how to cut it and get stuck into making them ASAP.

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