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