Fougasse with orange zest and Herbes de Provence – Food & Home Magazine
A wonderful and often forgotten French bread, fougasse is a beautifully shaped loaf that is typically associated with Provence. Similar to the Italian focaccia, fougasse is usually formed into...
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Cooking tools:
- Stand mixer
- Paring knife
- Pastry brush
- Microplane
- Oven
- Mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Plastic wrap
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- <h3>STARTER (mother dough)</h3>
- 1 tsp white sugar
- 125ml (½ cup) warm water
- 2 tsp instant dried yeast
- 100g white bread flour
- <h3>DOUGH</h3>
- 165ml water
- 85ml extra-virgin olive oil + extra, to grease, brush and serve
- 2 tbsp white sugar
- 1½ tsp salt
- 1 tbsp culinary lavender
- 1 tbsp chopped fresh rosemary + extra, to garnish
- 1 tbsp chopped fresh thyme + extra, to garnish
- 1 tbsp orange zest + extra, to garnish
- 525 575g white bread flour + extra, to dust
- 2 tbsp sea salt flakes
- fresh lavender tops, to garnish
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