Current fav with meals: fougasse

Current fav with meals: fougasse

This was an easy one and wonderful with chowder earlier today. 1 hour’s proof after mixing, divide and shape then, baked at 230°C/450°F for 10-12 minutes.
Recipe appears in the books Dough and Crumb by Richard Bertinet

  • 500g strong bread flour (I used Canadian AP)
  • 350g water
  • 3g instant yeast (10g fresh yeast)
  • 10g salt
  • Olive oil for brushing 
  • Optional add-ins: olives, roasted peppers, garlic powder,  rosemary, thyme