French Fougasse with sun-dried tomatoes

French-Fougasse-with-sun-dried-tomatoes-4
This bread can be perfectly served with a light salad.

 

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 gall-purpose flour
125 gwhole rye flour
220 mlwater
100 gdried tomatoes in oil
0.5 tspdried rosemary
20 mlolive oil
15 gfresh yeast
10 gsalt
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

French Fougasse with sun-dried tomatoes

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

French Fougasse with sun-dried tomatoes

On a lightly floured work surface, work the dough into an approx. 1.5 cm thick leaf shape.

flour for work surface

Step 3

French Fougasse with sun-dried tomatoes

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

French Fougasse with sun-dried tomatoes

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