Deeba is a passionate baker who does everything from scratch, she is such an inspiration. I drool so often on her blog, this fougasse was made some time ago immediately after her post but I am able to release this post now. She uses a Thermomix, me just the regular food processor. Have made some changes in the ingredients to use what I had on hand and from my Green Balcony.
I used my own steps for the dough making and own sweet time for proofing and baking to suit my needs on that day and the next day. Stay interested you will love it.
It is so thrilling to be able to use the homegrown Mustard Greens, rather micro greens, they grew dense and I had to harvest them before the fungus could get the roots so a bunch of them found way into to the Fougasse.
- 450g all purpose flour
- 300ml warm water
- 1.5 tbsp active dry yeast
- 30g olive oil
- 1.5 tsp salt
- 100g Amul Gouda
- 100g walnuts, chopped (Oops missed this)
- Extra olive oil for brushing
- Sea salt for sprinkling
- 1 red bell pepper, roasted, skinned, chopped
- 1 head of garlic, roasted
- 2 medium onions, sliced and roasted
Fresh herbs : Homegrown Mustard Greens cleaned and chopped rough
In a bowl heat up the water to luke warm. Make a paste of handful of flour in a small bowl. Mix it back into the large bowl. Sprinkle yeast on it. Let it bloom for 10 mins.
In the Food processor bowl measure out the flour. Run the FP and add slowly the yeast and flour slurry. Knead till it comes together.
Leave to double in the FP bowl itself. Like you see here.
While the dough doubles, get the oven heated and roast the red bell pepper, garlic and the onion.
On a tray place the sliced onions, drizzle olive oil and salt and mix to get separate shreds of onions.
In a bowl, place the halved and deseeded bell pepper and drizzle with oil and salt. Place the garlic along with it.
Cool and peel the bell pepper by removing the waxy skin. Peel the garlic and separate out the cloves.
Chop the bell pepper into strips and garlic into slivers. Save.
Now remove the doubled dough on to the floured counter and fold into the dough the roasted veggies, onions, garlic and the gouda cheese and the homegrown fresh mustard greens.
Divide the dough into two. Roll out and shape the fougasse by slashing with a knife, three slashes in the middle to create a midriff and on the side. Spread the side cuts a bit. Traditionally a fougasse is designed to look like the ear of wheat but mine looks more like a banana leaf I think, Ha ha!
Leave it to proof for an hour or till double on an oiled baking tray. Brush with olive oil and give the fougasse a nice drizzle of salt.
Preheat oven for 10 mins at 180 deg Celsius. Bake the fougasse for 40 mins or till golden.
My family chomped off the bread as soon as it was out of the oven, won't say more. Go try it and you will know what I mean.