Fougasse with Basil & Balsamic Dressing & Dipping Oil
- 500g bread flour
- 150 to 300ml warm water
- 7g sachet of dried yeast
- 9g sea salt
- Basil & Balsamic Dressing & Dip
Combine the flour, yeast, salt and water in a large mixing bowl and kneed gently for approximately 10 minutes until smooth
transfer to an oiled bowl, cover with a damp tea towel and leave to rest in a warm draught free place for about an hour or until the dough has doubled in size.
Preheat the oven to 240C, place a baking tray in the oven to warm slightly.
Place the dough on the work surface and flatten slightly, dust with flour.
Make one large central cut in the dough, making sure you cut right through to the work surface but not through to the edges
make 3 smaller diagonal cuts on each side of the central one
gently open out the holes with your fingers and shake off the excess flour.
If adding any toppings, this is your moment – caramelized onions, halved cherry tomatoes drizzled with oil and sea salt, rosemary, thyme and olives ...
Lift onto a lightly floured, warmed baking tray and slide into the oven.
Mist the oven by placing a dish of boiling water on the bottom shelf , bake for 16 minutes or until golden brown.
Serve whilst still warm with a small dish of Basil & Balsamic Dressing & Dipping Oil.