Fougasse for Franco Battiato Recipe
By Bb Kitchen
500g GF bread flour (I have used @nutrifree)
1 pinch of sugar
3g dried yeast
Extra virgin olive oil, sea salt flakes, sunflower seeds and herbs
1Put the flour in a big bowl, add the yeast, the sugar, the water and the salt (now it’s the moment to add your herbs and seeds too if using) Mix until it starts to come together, then move to a surface (scrape well the bowl) and start kneading until you get a smooth and velvety dough. Place back in the slightly oiled bowl. Cover and let it rest for 2 hours.
2 Prepare two baking sheets. Divide the dough in 2 pieces. Lift each piece of dough onto the prepared baking sheets and spread out into flat ovals. Using a cutter make two cuts in a line down the middle of the ovals with a gap between them, stopping 2cm/1in from each end. Then make 12 diagonal cuts in the dough, 6 either side of the central cuts, forming a leaf design, then stretch the dough out slightly to emphasise the holes. Pour some olive oil and sprinkle with the desired herbs/seeds.
3 Cover and leave to prove in a warm place for 20 minutes. Preheat the oven to 200C fan.
4ake for 15–20 minutes, or until the fougasse sounds hollow when tapped on the base. Remove from the oven and while still hot, brush with more olive oil and sprinkle with the sea salt.
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