Ingredients
- 1 1/2 teaspoons active dried yeast
- a pinch of caster (superfine) sugar
- 1 1/2 teaspoons sea salt flakes, plus extra, for sprinkling
- 2 teaspoons finely chopped thyme
- 150 g (5 1/2 oz/1 cup) sun-dried tomatoes, drained well, patted dry and chopped
- 2 1/2 tablespoons extra virgin olive oil, plus extra for brushing
- 450 g (1 lb/3 2/3 cups) plain (all-purpose) flour
Method
1. Pour 125 ml (4 fl oz/1/2 cup) warm water into a small bowl. Sprinkle with the yeast and a pinch of the sugar and leave in a draught-free place for 10 minutes, or until foamy.
2. Transfer the yeast mixture to the bowl of an electric mixer fitted with a dough hook attachment. Add 185 ml (6 fl oz/3/4 cup) warm water and the remaining ingredients. With the mixer set to a low speed, mix for 7 minutes, or until the dough is smooth and elastic (it will be quite soft). Alternatively, mix the dough by hand using a wooden spoon, then turn out onto a lightly floured work surface and knead until smooth and elastic.
3. Place the dough in a large oiled bowl, turning to coat in the oil. Cover with plastic wrap and leave to rise in a draught-free place for 1 1/2–2 hours, or until doubled in size.
4. Knock back the dough by punching it gently, then turn out onto a lightly floured work surface and cut into 8 even portions. Using a floured rolling pin, roll out each piece to form an 18 × 9 cm (7 × 3 1/2 inch) oval shape. Place them on a board and, using a sharp, lightly floured knife, cut angled slits into each half of the ovals, cutting through to the board, but not through the edges of the dough. Gently pull the cuts apart to form long gaps.
5. Transfer to two greased baking trays and brush with olive oil. Cover with a damp tea towel (dish towel) and leave to rise in a draught-free place for 20–25 minutes, or until slightly risen and puffy. Meanwhile, preheat the oven to 200°C (400°F/Gas 6).
6. Sprinkle the fougasse with a little extra sea salt and bake for 20 minutes, or until golden and crisp. Turn out onto a wire rack to cool.
7. Fougasse is best eaten the day it is made, but can be frozen in an airtight container for up to 6 weeks.
