I recently reviewed Fast Ed's new book on my blog and posted his recipe for Fougasse with some pics of the bread I made.
http://www.lambsearsandhoney.com/2012/08/cookbook-review-fast-ed-halmagyis-the-food-clock/Our lovely Judy commented, asking if I'd converted any of the recipes. I didn't say so on the blog post, but I actually made the fougasse in the TM and it turned out beautifully, so here is my conversion.
Don't try to hurry this - it owes it's lovely flavour to the slow risings.
Olive & Rosemary Fougasse
Recipe type: Bread Author: Fast Ed Halmagyi
Ingredients
500 gms strong bread flour (not ordinary plain flour)
3/4 (5.5gms) sachet of dried yeast
300 mls warm water
50 gms rye flour
2 tsp salt
150 gms pitted green olives, chopped
150 gms pitted black olives, chopped
leaves from 6 rosemary sprigs
1/4 cup extra virgin olive oil
Combine 150 gms of the bread flour with half the yeast & 150 mls of the water in TM, mix on
for 30 seconds until smooth. Cover & leave in TM until risen & collapsed - approx 3 hours.
Add the remaining bread flour, yeast & water, the rye flour & salt – mix on
until dough smooth - approx 3 mins.
Add herbs & olives, mix on
for 1 minute. Cover & leave in jug for 1 hour, or until risen again.
Preheat oven to 240C.
Divide the dough into two equal pieces, then stretch out to form rough triangles on paper lined baking trays. Slash deeply, cover and leave to rise for 30 minutes.
Bake for 15 minutes, until golden. Place immediately on wire racks and brush with remaining oil.
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