French Fougasse with sun-dried tomatoes

Step 1/4

• 50 g dried tomatoes in oil
• 125 g all-purpose flour
• 62½ g whole rye flour
• 110 ml water
• ¼ tsp dried rosemary
• 10 ml olive oil
• 7½ g fresh yeast
• 5 g salt

• standing mixer

Drain the dried tomatoes and cut into fine strips. Next, process all ingredients into a smooth dough, using either a standing mixer or your hands.

Step 2/4

• flour for work surface

On a lightly floured work surface, work the dough into an approx. 1.5 cm thick leaf shape.

Step 3/4

• clean kitchen towel
• baking rack
• knife

Using a sharp knife, cut out individual sections of the dough. Transfer the fougasse onto a baking rack, cover and leave to rise in a warm place for approx. 20 min.

Step 4/4

• dips to serve

• oven
• baking paper

Meanwhile, preheat the oven to 220°C/ 428°F. Bake the fougasse in the preheated oven for approx. 20 - 25 min. until golden brown. Serve warm with aioli or other chosen dips.

Enjoy your meal!