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French Fougasse with sun-dried tomatoes
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French Fougasse with sun-dried tomatoes

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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 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

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