- 20 g olive oil, plus extra for greasing
- 1 1/2 tsp dried instant yeast, or 10 g fresh yeast
- 500 g strong white bread flour, plus extra for dusting
- 2 level tsp fine sea salt
- 340 g water, plus 1 Tbsp for sprinkling
3h 35minPreparation 1h 35minBaking/Cooking
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Grease a large bowl and set aside. Place oil, yeast,flour, salt and water in mixing bowl and mix 20sec/speed5 then knead 6min/
- Transfer dough to greased bowl, cover with cling film or a damp tea towel and set aside to rise until doubled in size (approx. 1-2hours). Meanwhile, dust 2large baking trays with flour and set aside.
- Gently tip out risen dough onto a well-floured surface, being careful not to deflate the dough too much. Using spatula, divide dough in 2equal pieces then, using a rolling pin, flatten each into a rough oval shape (approx. 1.5cm thick) using extra flour as needed to prevent dough from sticking. Sprinkle tops with flour.
- Transfer to floured baking trays then, using a sharp knife, make a diagonal cut through the middle of each piece of dough, starting and finishing 2cm from the edge so that a rim of dough remains around the fougasse. Then cut 3smaller slashes either side of central slash to a form a leaf pattern, again leaving a 2 cm rim of dough between each slash. Pull slashes open, using fingertips to form large holes which are at least 3cm wide. Set aside to rise for a further 15minutes. Meanwhile preheat oven to 240°C.
- Using fingertips, sprinkle 1 Tbsp water over risen dough. Bake 15-20minutes (240°C) until light golden brown. Remove to cooling racks and allow to cool before serving.
Accessories you need
If you have enough time, do the first rising of the dough (step 2) slowly for 6-8 hours or overnight in a cool place (in the fride during hot summer nights). This adds flavour and a lovely chewy texture to the fougasse. Note - the second rising will then take longer (step 4) - about 45 - 60 minutes.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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