Fougasse with White Bean Salad
My oh my, what an easy bread to make on a cold afternoon. I did a couple things with the dough, this is the first. The fougasse was based off this recipe, I made some slight modifications so I’ll show you how I did it.
- 1 1/4 cups warm water
- 1 tbsp olive oil
- 1 tbsp honey
- 2 3/4 cups bread or type 00 flour
- 2 tsp instant yeast
- 1/2 tsp salt
Put warm water in a small bowl with yeast until it starts to bubble. Add honey, salt and olive oil and mix right before adding to a bowl with the flour. Knead dough until smooth, and then pop into a greased bowl with a damp cloth on top for about an hour until it doubles in size.
Heat pizza stone in an oven at 220C / 400F for 20 minutes before you’re ready to cook. Cut the dough in parts (however big you want the bread, I did mine in thirds), and spread out with your hands. Make several cuts into the dough and spread again before placing onto the pizza stone and brushing with the topping (below). Cook for about 10 minutes or until golden.
- 3 tbsp olive oil
- 3 tsp fresh thyme
- Salt and pepper
- 2 tbsp flax-seeds
Mix together and brush onto the bread before baking.
Ingredients (White bean salad):
- 1 can cannellini beans, drained and rinsed
- 1/4 cup parsley, diced
- Salt and pepper to taste
- Juice and zest of 1/4 lemon
Mix ingredients and serve.