Fougasse

It’s a classicFrench bread hailing from Provence which should resemble a leaf.

Even if the end result doesn’t exactly look like a leaf, it’s still a very tasty and visually appealing bread.

I topped mine with flaky Maldon salt and rosemary but you can be more creative than that and use olives, different dried herbs or sun-dried tomatoes.

For 1 loaf:

• 300-310 g of plain flour, sifted plus more for dusting
• 6 g of fine sea salt
• 8 g of fresh yeast, crumbled
• 7-8 g of butter, melted
• 20 g of whole milk, tepid
• half a teaspoon of sugar
• 140-145 ml of tepid water
• 40 g of olive oil, plus extra for brushing
• Maldon sea salt to finish
• a few rosemary sprigs, leaves picked

In a small bowl mix the sugar, yeast and tepid milk. Sift a tablespoon of flour on top, cover with a small plate and leave in a warm place for about 10 minutes.

By that time some bubbles should appear on top meaning that the yeast is active.

Sift the flour into the bowl of a standing electric mixer fitted with a dough hook. Make a well, pour in the yeast mixture and start mixing on a low speed. Now add the melted butter and about half the quantity of water and carry on working the dough. Once you see that the ingredients are well combined add more water and the salt. Once the water has been fully absorbed pour in the olive oil and carry on mixing until a soft dough forms. If it looks a little dry add a teaspoon of water.

Increase the speed to medium and knead the dough for about 7 minutes, or until it’s smooth and elastic.

Leave the dough in the bowl, cover with cling film and leave to rise in a warm place for about an hour or so, or until it doubles in size.

Turn the dough onto a work surface dusted with flour and give it a couple of folds.

Lightly oil a baking tray. Place the dough on the tray, stretch it slightly with your fingers into an oval shape. Using a sharp knife cut a few slashes. If you want to follow a leaf pattern start with a large cut down the centre and then a few diagonal cuts, leaving 2-4 cm between them (carefully stretching each hole). Otherwise you could simply follow the pattern on the picture.

Cover the dough with lightly oiled cling film or damp tea towel and leave to prove for a further 40 minutes or until it doubles in size.

Preheat the oven to 240 C/ 220 C Fan.

Take the tea towel off, lightly drizzle the bread with some olive oil, sprinkle with some Maldon salt and the rosemary leaves.

Bake in the hot oven for 15-20 minutes until golden brown and crisp.