Today was a rather damp, cold, and miserable day. So much for lovely and sunny British Summer weather! We were craving comfort food, mainly carbs and cheese, so I baked some Fougasse and we devoured them whilst still warm with a cheese, chive and bacon dip. The rainy day seemed much more tolerable with a decadent indoor picnic.
350g strong white bread flour
7g instant yeast
250ml luke warm water
Mix all the ingredients together in a large bowl until a smooth dough forms then turn out on to a work surface and knead until smooth and elastic, this took 10 minutes by hand. Cover and prove until doubled in size, this took an hour and a half.
Knock back the dough and divide into 4 portions. Flatten each to about 1cm thick and cut down the middle then make 3 smaller slanting cuts each side, as shown below. Spread out the dough on the trays so the cuts are fairly wide, you don't want the dough to rise and close up the cuts you have made.
Put the prepared dough onto lined oven trays and cover with greased clingfilm. Leave to prove again for 45 minutes to an hour until doubled in size again. Preheat your oven to 240C/220C Fan/Gas Mark 9 and bake the Fougasse for 20 - 25 minutes until golden.