{"id":3156,"date":"2024-11-22T17:50:08","date_gmt":"2024-11-22T17:50:08","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=3156"},"modified":"2024-11-22T17:50:08","modified_gmt":"2024-11-22T17:50:08","slug":"fougasse","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/fougasse\/","title":{"rendered":"Fougasse"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\">It\u2019s a classicFrench bread hailing from Provence which should resemble a leaf.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Even if the end result doesn&#8217;t exactly look like a leaf, it\u2019s still a very tasty and visually appealing bread.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">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.<\/span><\/p>\n<p class=\"p1\"><strong><em><span class=\"s1\">For 1 loaf:<\/span><\/em><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">300-310 g of plain flour, sifted plus more for dusting<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">6 g of fine sea salt<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">8 g of fresh yeast, crumbled <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">7-8 g of butter, melted<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">20 g of whole milk, tepid<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">half a teaspoon of sugar<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">140-145 ml of tepid water<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">40 g of olive oil, plus extra for brushing<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">Maldon sea salt to finish<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a few rosemary sprigs, leaves picked<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\"> 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. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">By that time some bubbles should appear on top meaning that the yeast is active.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">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.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Increase the speed to medium and knead the dough for about 7 minutes, or until it\u2019s smooth and elastic.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">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.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Turn the dough onto a work surface dusted with flour and give it a couple of folds.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">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. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">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.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Preheat the oven to 240 C\/ 220 C Fan.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Take the tea towel off, lightly drizzle the bread with some olive oil, sprinkle with some Maldon salt and the rosemary leaves. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Bake in the hot oven for 15-20 minutes until golden brown and crisp.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>It\u2019s a classicFrench bread hailing from Provence which should resemble a leaf. Even if the end result doesn&#8217;t exactly look like a leaf, it\u2019s 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 &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/fougasse\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Fougasse&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":3161,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[478,479,480,481],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3156"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=3156"}],"version-history":[{"count":2,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3156\/revisions"}],"predecessor-version":[{"id":3163,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3156\/revisions\/3163"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/3161"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=3156"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=3156"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=3156"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}