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
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
- To speed up the process, use warm water to mix the dough
- 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
Love the rustic and colorful look of the bread. My kids love such breads.
With all those flours went in it, am sure this fougasse will definitely please my family’s tastebuds. You baked this fougasse prefectly Sowmya.
Must be a delicious fougasse with as ll those flours,perfectly baked and well done.
When I saw this on insta, I was drooling over the snap. Love this variation of multigrain fougasse..
This looks like a healthy and delicious fougasse. You have carved the bread beautifully and love the colour and texture.
very impressive and healthy! never tried using cool water to make bread………..definitely new………….looks delish!