I know many bloggers tell you how crazy life is right now and how blogging is taking a back seat, blah blah blah........ Well it's crazy busy with school stuff, speech therapy assessments, butcher days and starting helping out at a cool new market in Edmonton- see, crazy busy!! Anyway less digressing more bread baking.......
This bread was made to accompany some spaghetti bolognaise and was very happily received by the family. Its an impressive looking bread to place in the centre of a table of hungry guests to tear at before a meal or to mop up the tasty juices of any pasta dish.
I would also suggest experimenting by adding different tasty things to the dough such as olives, roasted red peppers or different herbs like thyme.
This bread was made to accompany some spaghetti bolognaise and was very happily received by the family. Its an impressive looking bread to place in the centre of a table of hungry guests to tear at before a meal or to mop up the tasty juices of any pasta dish.
I would also suggest experimenting by adding different tasty things to the dough such as olives, roasted red peppers or different herbs like thyme.
ROSEMARY AND BLACK PEPPER FOUGASSE
INGREDIENTS
- 500g strong All purpose flour, plus extra for dusting
- 10g salt
- 10g fast action
- semolina , for dusting
- olive oil, 1tsp black pepper and a sprig of chopped rosemary for drizzling on bread
METHOD
- Mix the flour, salt, yeast and 370ml tepid water together in a bowl bringing it together with your hands to form a dough.
- Knead then put in a large oiled bowl. Leave to rise for 1 hour.
- Heat the oven to 240 C/420 F. Punch down the dough then tip onto a good dusting of semolina and flour.
- Divide into 2, shape and flatten into ovals. Put onto 2 baking trays and cut markings into each oval like a leaf using a pizza wheel or sharp knife.
- Leave to rise for 30 minutes then drizzle the loaves all over with olive oil, black pepper and chopped rosemary. Bake for 20 minutes until puffed and golden.
