Fougasse with Marjoram

Fougasse with Marjoram


  • 7 g instant yeast
  • pinch caster sugar
  • generous pinch Marlborough Seasalt Flakes
  • handful of marjoram leaves
  • 450 g plain flour


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



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