First, today is the first of the month, so there’s a new micro-mini story on my Hot Flashes page.
They made this flatbread on The Great British Baking Show, and it looked like something I could manage, so I made some.
I have an actual recipe, a combination of two I found on the internet, what I could gather from what they did on the show, and my own.
I made the dough.
And baked it on the backs of my jelly roll pans, since I don’t have any baking sheets.
Came out pretty good, I think. I made one big one to share with #4 Daughter when she came later that day, and two to give away.
And now, something you rarely see on this blog: An actual recipe.
- 1 red onion (thinly sliced)
- 3/4 cup white vinegar
- ½ teaspoon sugar
- ½ teaspoon salt
- 4 cups/500 grams bread flour
- 1/2 ounce/10 grams fresh yeast (or 1 teaspoon dried fast acting yeast)
- 1 1/2 cups/350 grams water (lukewarm)
- ½ teaspoon salt
- 2 Tablespoons olive oil
- fresh herbs, chopped
- shredded cheese
- chopped olives
Put the onions into the vinegar/salt/sugar while you make the dough.
Mix flour, yeast, and herbs. Keep some herbs aside, if you like, to sprinkle on top.
Add the water and the salt and mix thoroughly.
Put oil onto a flat surface and knead the dough on it until it’s soft and pliable. Add more oil if it’s sticky. Put the dough into an oiled bowl. Cover the bowl and let the dough double in size (about an hour).
Heat the oven to 475 F/240 C/Gas 9.
Put the dough onto an oiled surface. Turn the dough over to oil the other side and cut the dough in two, three, four, or however many pieces, depending on how small you want the fougasse. I cut mine in half, and halved one half, so I had one large and two small fougasse.
Roll the dough out enough that you can plop on some olives and cheese, then fold the dough over it so the olives and cheese are well inside.
Roll the dough into sort of a triangular leaf shape.
Using a very sharp knife, cut two sequential slits down the middle of the dough and six slanted lines on each side. Think the spine and veins of a leaf.
Using your fingers, open out the slits, as much as you dare to.
If you don’t have baking sheets (I don’t), turn jelly roll pans upside down (I did). Cover the baking surface with parchment paper. Put the fougasse on carefully, stretching it gently into the leaf shape.
Chop some pickled onions and sprinkle them on the surface of the fougasse, along with reserved herbs.
Place into the preheated oven. Bake for 25-30 minutess until golden brown, checking after 10, if your loaves are thin.
NOTE: One of my recipients is a vegan, so I left the cheese out of hers.
A WRITING PROMPT FROM ME TO YOU: A fougasse is supposed to resemble a leaf or an ear of wheat. Write about a leaf or about wheat. Or about an ear.