Bell Pepper Fougasse

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There is no such thing as too many breads, especially if it means a delicious bell pepper fougasse. I baked this quite a while ago but never got around to posting it. The photos do not do justice to this delicious chewy bread. Bake-a-thon is just the perfect time to dig out these long forgotten bakes and finally get around to posting them.

Why I like this bread?

It has a lovely crispy crust with a chewy crumb enlivened by the roasted bell pepper and mixed herbs. This bell pepper fougasse looks pretty and tastes fabulous and would make for a nice evening snack.

For other French breads, check out Baguette, Boule, Pain d’Epi and Pain Brie

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Adapted from ‘The New Artisan Bread in 5 minutes a day’

Makes one 10″ Bell Pepper Fougasse

WHAT WE NEED

For the dough

460 gms All purpose flour

30 gms Olive oil

7 gms Sugar

10 gms Salt

5 gms Instant yeast

280 gms Lukewarm water

For the stuffing

1 red bell pepper, small

Salt

1/4 tsp mixed dried herbs

Olive oil to roast bell pepper

WHAT TO DO

  • In a large bowl, add the flour, yeast, salt, sugar and olive oil
  • Add water and mix to form a wet dough
  • Knead well for 5 minutes to a soft dough
  • Cover and set aside till the dough doubles, around 90 minutes
  • Cut the bell pepper into large strips and roast them in olive oil for 3-4 minutes
  • Add salt and mixed herbs and simmer for 2 minutes
  • Set aside the bell pepper strips to cool
  • Preheat the oven to 220C with an empty tray at the bottom rack
  • Transfer the dough to a floured surface and shape it into a ball by stretching the dough on all four sides to the bottom
  • Move the dough to a greased baking tray
  • Use a rolling pin to flatten the dough to approximately 1/4″ thick
  • Use a knife or dough scrapper to make 3 large slits on one side of the dough
  • Place three bell pepper strips on the other side of the dough at the same level as the slits on the other side
  • Gently pry open the slits to make large holes
  • Take the slit side of the dough and cover the bell pepper side of the dough such that the bell pepper peaks out through the holes in the dough
  • Pinch the edges to seal
  • Pour one cup of hot water on the empty tray in the oven and quickly place the dough on the middle rack
  • Bake for 25 minutes or till the bread is golden brown
  • Take it out and cool for 15 minutes
  • Serve warm
  • Enjoy!

PIN IT FOR LATER

Bell pepper stuffed Fougasse

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