- 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 2h 0min
mediumPreparation For Thermomix-Users with some experience
8Recipe 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.
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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