THERMOMIX ® RECIPE

1 Fougasses

Recipe's preparation

Fougasse

1. Grease a large bowl and set aside. Place oil, yeast,flour, salt and water in mixing bowl and mix 20sec/speed5 then knead 6min/
2. 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.
3. 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.
4. 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.
5. 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.