Bread-making journey for Beginners: How to prepare truly delicious variants of bread at home by Eva Benson

Author:Eva Benson [Benson, Eva]
Language: eng
Format: epub
Published: 2019-09-04T22:00:00+00:00

Super Herb Fougasse

Super herb Fougasse is a salty, herbal treat that tastes simply awesome with dips. Serve it with your favourite dip!

Prep Time: 2 hours 25 min.

Serves/Yield: 2 Large Loaves

Ingredients:

 Fine salt – ¼ tsp.

 Strong white bread flour – 2 oz.

 Instant yeast – 1 ½ tsp.

 Warm water – 1 ½ cups

 Olive oil - 2 tbsp.

 Chopped fresh rosemary - 2 tsp.

 Fresh sage, chopped - 2 tsp.

 Dried oregano - ½ tsp.

 Chopped fresh thyme - 2 tsp.

 Semolina as required to dust

 Sea salt flakes as required to sprinkle

Directions:

Take a mixing bowl of large size. Mix the yeast, salt, and flour; sift the bread ingredients well with each other and let it rest for 8-10 minutes

Mix the water, olive oil, rosemary, thyme, and sage; sift the bread ingredients well with each other using your hands or spoon.

Add a little flour if the dough feels sticky; the final dough should be non-sticky.

Take out the dough; using olive oil or nonstick spray, grease the bowl.

Put the dough back in the bowl and cover it; let it rest for about 1 ½ to 2 hours for the dough ingredients to settle down completely and rise.

Place the dough on a firm kitchen surface and knead it using your hands until it becomes elastic.

Create a loaf like a shape from the dough; divide into two loaves.

Prepare your oven to make the bread; set the temperature to 220 degrees C and let it preheat for about 15-20 minutes.

Take two loaf pans and lightly grease them.

Take two parchment papers or waxed papers; place them at the bottom of the pans and lightly grease them.

Transfer the loaves into them.

Using a pizza cutter form a leaf-like design by making one central cut and 6 diagonal cuts on each side of the central cut.

Cover them using a plastic wrap and let them rest for about 50-60 minutes.

Remove the cover; spray it with a little olive oil and sprinkle oregano on top.

Place the pans in the oven to bake for about 15-20 minutes.

Check by inserting a toothpick in the baked bread so that it should pierce easily and come out clean.

Let it cool down for 10-15 minutes; take the loaf out of the pans and slice them gently.

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