Thursday, 4 August 2011

Rosemary fougasse


Cream, lemon, garlic, bell pepper, passata, basil, balsamic vinegar, rosemary, yeast, strong white flour, salt, olive oil.
1) To make the fougasse, mix 1 teaspoon of yeast in 300ml tepid water.

2) Mix 1 1/2 teaspoons of salt with 500g strong white bread flour and make a well in the centre of the flour. Pour in the water along with 3 tablespoons of olive oil bit by bit as your mix the dough together. 

3) Transfer to a well floured surface and knead firmly for 10 minutes. Once the dough is no longer sticky, and is elastic transfer to a lightly oiled bowl and leave to rise somewhere warm for an hour to an hour and a half or until it has doubled in size.

4) Knock it back and kneed for 2 minutes, then form a flattened triangle with the dough and slice through the middle like the spine of a leaf. Cut 3 slashes in both edges and transfer to a pizza stone. Sprinkle with chopped rosemary and rock salt and bake for 20 - 25 minutes with a bowl of water in the edge to form a nice crust. Tear off pieces of bread and dunk into the dips.

To make the dips

1) Roast a bulb of garlic in the oven for 30 minutes, squeeze the garlic from the skin and crushing it in a garlic press. Stir into soured cream and chill.

2) Roast 2 bell peppers for 30 minutes and blend along with a tablespoon of passata tomatoes, a splash of balsamic vinegar and a handful of chopped basil.

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