French Fougasse with sun-dried tomatoes
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|
|100 g||dried tomatoes in oil|
|0.5 tsp||dried rosemary|
|20 ml||olive oil|
|15 g||fresh yeast|
|flour for work surface|
|dips to serve|
clean kitchen towel, oven, baking paper, baking rack, knife, standing mixer (optional)
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.
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.
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
On a lightly floured work surface, work the dough into an approx. 1.5 cm thick leaf shape.
flour for work surface
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
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