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Fougasse

Makes: 4 – 6 Fougasse or 1 Large Fougasse   Oven: 210 °C / 410 °F
Preparation Time: 1 hour    Baking Time: 5 – 8 minutes

Ingredients

500 g Cake flour ( 4 x 250 ml / 4 cups )
5 ml Salt ( 1 tsp )
10 g Anchor Instant Yeast ( 1 packet )
250 ml Lukewarm water ( 1 cup )
60 ml Oil ( ¼ cup )
Olive oil, to brush
Grated cheese, to sprinkle

Method

  1. Mix the cake flour and salt together. Add the Anchor Instant Yeast and mix.
  2. Mix water and oil and add to the flour mixture to form a soft dough.
  3. Knead the dough until smooth and elastic.
  4. Cover the dough with greased plastic and leave to rest for 5 minutes.
  5. Knock the dough down and divide into 4 – 6 equal pieces,
    depending on the size of your choice.
  6. Roll each piece into a round, oval, square or leaf shape.
  7. Brush with Olive oil and sprinkle with grated
    cheese of own choice or use any of the
    suggested toppings.
  8. Place the shapes onto a greased baking tray.
    Top with the filling and sprinkle with
    grated cheese.
  9. With a pair of scissors make some cuts
    into the dough shapes and open the cuts.
  10. Bake in a preheated oven at
    210 °C / 410 °F for 5 – 8 minutes.

Variation – Toppings

Chilli sauce and cheese, olive
oil, chopped mushrooms and
cheese, chopped Peppadews
and Feta. Any topping goes.

Fougasse