Fougasse is a type of bread from south France, which has slashes in to represent a leaf shape.
Note- in the pictures I am making a double sized batch so if you make it yours will only be of half the size.
If you are using dried yeast or another type of yeast follow the instructions that come with it- some have to be activated in the water or need added sugar for example.
This is my first instructable, I hope you like it! Please give me some feedback!
Step 1: Ingredients
Ingredients (makes about 4 fougasses)
500g strong white bread flour (high gluten content)
350ml warm water
10g good sea or rock salt (plus a little more to sprinkle on top afterwards)
10g fresh yeast.
(optional) a couple of spoons of olive oil
(optional) a small handful of olives
(If anyone asks, I'm terrible with imperial measurements, but 500g of flour is about 1lb, and 350ml is about a cup and a half. 10g is two spoons full. Just don't rely on these imperial measurements, Its best if you do a quick internet search and get more accurate figures for yourself.)
It is important to use flour with a high gluten content, or it will not rise as well, but fresh yeast can be substituted with dry yeasts. Just follow what it says on the packet.
Sometimes you might need a little more flour or a little more water, it depends on how humid it is where you live and how old your flour is. Usually, you will just know if you need more or less.
In the pictures I am making a double batch so yours will not turn out to be as big as mine.