Fougasse is one of my favorite breads and I love to make it often. I have blogged about a simple Rosemary Fougasse previously and so this time I wanted to do something different. I found this awesome multigrain recipe with olives, tomatoes and garlic and I knew I simply had to make it. It turned out wonderful and is something worth a try!

The unique thing about this recipe is it asks for cool water instead of the usual warm water. That takes a longer time for the dough to rise instead of the usual 1 hour to double.

Recipe from here

Makes 1 medium Fougasse

WHAT WE NEED

For the starter

3 gms Instant yeast

35ml Cool water

55gms All purpose flour

3 gms Salt

For the dough

All of the starter

4gms Instant yeast

50ml Olive oil

90gms All purpose flour

90gms Multigrain flour

50gms Whole wheat flour

30gms Rye flour

6gms Salt

110ml Cool water

2 tbsp Sliced olives

1 oven roasted tomato, chopped

1 head of slow roasted garlic

2 tsp Dried Rosemary

2 tsp Dried Thyme

WHAT TO DO

• Mix all the ingredients for the starter and keep it covered in the refrigerator for 8-10 hours
• Add the instant yeast, all the flours, salt and oil to the starter and knead for 8-10 minutes
• Add the olives, tomato, garlic, rosemary and thyme and knead for 4-5 minutes
• Set it aside covered till the dough doubles in volume, around 2-3 hours
• Take out the dough and roll it out on parchment paper
• Shape it like a leaf and make 1 long cut through the centre and smaller cuts on the sides like a leaf
• Cover and let it double, around 2 hours
• Preheat the oven to 190C
• Brush the top of the dough with cold water
• Bake for 20 minutes or till the top is nicely brown
• Cool for 15 minutes
• Enjoy!

NOTES

1. To speed up the process, use warm water to mix the dough
2. I used a mix of soy, maize, amaranth and quinoa flours for the multigrain. You can use any flour per your choice

This is my post for the Blogging Marathon under the theme, ‘French Cuisine’.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM