Fougasse

Ingredients

-250g Strong white flour

-7g Fast action dried yeast

-1 tsp mixed herbs

-1 tso garlic poweder

-Olive oil

-Salt

-Sugar

Method

-Preheat oven to 220c

-Mix all dry ingredients together

-Gradually add the warm water until you have soft pliable ball of dough

-Knead until smooth and elastic

-Shape on baking parchment and leave to prove

-Bake until golden brown and the bread makes a hollow sound when you tap its bottom

Richard Bertinett is a baking legend !

We are doing a version of fougasse we can complete in the time and facilities we have.