Garlic Fougasse

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This week’s theme is to pick one ingredient and make three dishes with that ingredient. Though I thought about a lot of options, I simply could not let go of the chance to make few more breads. So my pick is All purpose flour / Maida as the ingredient and I will be making three breads for this week. Today’s dish is this flavorful Garlic Fougasse. It was a fun bake, not to mention a delicious eat.

Why I like this Bread?

This garlic fougasse has a lovely crispy crust and a soft chewy crumb. It needs only one rise and is easy to make with all ingredients readily available in the pantry. You can have it as a delicious snack or as a side for your pasta.

I adapted my recipe from the Rosemary Fougasse to make this Garlic Fougasse.

For other French breads, check out Multigrain Fougasse, Pain Brie and Baguette

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Makes 1 Fougasse

WHAT WE NEED

200 gms All purpose flour

3/4 tsp Instant yeast

1 tsp Salt

1 tsp Sugar

1 1/2 tbsp Olive oil

160 ml Warm water

2 tsp Garlic powder

2 tsp Mixed dried herbs

WHAT TO DO

  • In a large bowl, add the flour, yeast, sugar, salt, olive oil, garlic powder and mixed dried herbs
  • Add water and mix all the ingredients together to form a smooth dough
  • Set it aside in a warm place till it doubles in volume, around 1 hour
  • Grease a baking tray
  • Transfer the dough to the baking tray and extend it in an oval shape
  • Make cuts to the dough like a leaf, with one in the centre and 5-6 cuts on each side
  • Leave an inch gap from the end of the dough so as to not cut the dough completely
  • Spread these cuts into large holes using your fingers
  • Preheat the oven to 200C
  • Bake for 20-22 minutes till the top attains a golden brown colour
  • Cool for 10 minutes
  • Enjoy!

NOTES

  1. You can use garlic cloves instead of garlic powder. Mince 5-6 garlic cloves and add it to the dough
  2. If you don’t have mixed herbs, add equal quantities of dried rosemary, thyme and oregano to the dough
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