Garlic and Oregano Fougasse

I love baking bread and this is a recipe that I have been meaning to try for a long time!

It is a recipe from the book that started me on my bread baking journey.

That book is How To Bake by Paul Hollywood.

 

 

Fougasse is the French version of focaccia, which is a bread that we always enjoy and one I love trying new flavours with.

We found that this bread has a much more crispy crust than focaccia, but still as tasty and fun to shape!

The recipe uses oregano for the finish. As this was a bread that I planned to serve with my beef and vegetable cannelloni I decided to make a garlic and oregano olive oil topping for the bread.

This is how I made this delicious alternative to garlic bread...

 

Garlic and Oregano Fougasse

 

Ingredients

 

250g strong white bread flour

4g salt

5g yeast

3tbsp olive oil

190ml water

2tsp dried oregano

2 garlic cloves, crushed

 

Method

 

I found that this was quite a wet dough and was easier to make using my mixer with the dough hook

 

1 - Place the flour into the bowl

 

2 - Add the salt to one side of the bowl and the yeast to the other, ensuring that they do not come into contact with each other, add 1tbsp of olive oil and two thirds of the water

 

3 - Start to mix on a low speed, once the dough starts to come together add the remaining water

 

4 - Continue to mix on a medium speed for about 10 minutes until the dough has formed elasticity

 

5 - Tip the dough into a well oiled plastic container and cover

 

6 - Leave to prove until the dough has doubled in size, I found that it took longer to prove than regular bread so allow a good 2 hours

 

7 - Once the dough has doubled in size, tip out on to a well floured work top, use plenty of flour as I found this to be quite a sticky dough

 

8 - Without knocking out to much air coat the dough with flour and place on a floured baking tray

 

9 - Shape the dough into an oval shape and cut several slits to create the holes, using plenty of flour stretch the holes, cover and prove again for about 30 minutes

 

10 - While the dough is proving again pre heat the oven to 200C fan and make the topping by mixing the oregano and crushed garlic in a bowl with 2 tbsp olive oil

 

11 - Once the dough is ready to be baked cover the top of the bread with the garlic and oregano olive oil mixture

 

12 - Place in the oven and bake for about 25 minutes or until the bread sounds hollow when tapped on the bottom

 

 

This bread is a delicious alternative to garlic bread and would go perfectly with any Italian meal!

We certainly enjoyed it with my Beef and Vegetable Cannelloni

Enjoy x

 

 

I am sharing this post with Keynko's 52 Cook Books. Check out Mary's Butternut Squash and Goats Cheese Lasagne which looks delicious at 52 Cook Books