Fougasse with Marjoram
Ingredients
- 7 g instant yeast
- pinch caster sugar
- generous pinch Marlborough Seasalt Flakes
- handful of marjoram leaves
- 450 g plain flour
Instructions
-
Sprinkle the yeast and sugar over 125ml warm water in a small bowl.
-
Stir to dissolve the sugar and leave for 10 minutes until foaming.
-
Meantime place the flour, leaves, and salt into the bowl of a stand mixer fitted with a dough hook.
-
Add the yeast mixture and an extra 185ml warm water and turn on the mixer.
-
Once the dough has pulled together, continue to knead for 8 minutes.
-
Remove the bowl from the mixer and cover with a warm damp cloth.
-
Allow the dough to rise for around 2 hours.
-
Take the dough and punch it back gently. Divide into 8 pieces.
-
Flour a bench and roll each piece into an oblong shape.
-
Take a knife and make some diagonal slits through the bread. Pull gently from end to end.
-
Grease two trays and lay 4 fougasse’ on each tray.
-
Brush with olive oil. Cover with damp cloths.
-
Allow to rest for another 20 minutes.
-
At this time heat your oven to 200C.
-
Bake the breads for around 20 minutes until golden.
Please follow and like us:
