Name: Garlic Sage Sea Salt Fougasse Recipe
Prep time: 100 min
Cook time: 20 min
Total time: 120 min
Yield: 2
Ingredients: 500g Canadian Great White Flour; 350ml warm water; 8g fine salt; 7g instant yeast; 1 clove of garlic; Fresh sage; 1tsp dried oregano; 1.5tbsp olive oil (plus extra for oiling and drizzling); Semolina for shaping; 20g salted butter for coating when baked; Sea salt for sprinkling

Baker: The Mindfulness Baker
IG: @themindfulnessbaker
Makes: 2 fougasse
Prep time: 10 minutes
Prove time: 1hr 30 minutes
Bake time: 15 - 20 minutes
Total time: 2hrs
Flour used: Canadian Great White

Garlic Sage Sea Salt Fougasse Method

Add your flour, dried oregano and fine salt to a large mixing bowl and combine.
Finely chop or crush one clove of garlic and add to the dry ingredients.
Finely chop fresh sage, you can use as much as you like, I opted for one large handful, add this to the dry ingredients and mix.
In a jug add 350ml of warm water and the instant yeast, set aside for 10 minutes to allow the yeast to foam and bloom.
Add the yeast liquid mixture to the dry ingredients along with 1.5tbsp of olive oil, roughly mix together to combine.
Using a stand mixer or hand mixer and dough hook knead the dough for 8-10 minutes, the dough should be slightly sticky and elastic.
Add olive oil to a large mixing bowl and to your hands, remove the dough from the stand mixer bowl using your oiled hands and place into the oiled bowl.
Cover the bowl with a tea towel and set aside to prove for 1 hour until doubled in size and jiggly.
Prepare two pans with baking paper and lightly dust with flour.
Coat your work surface with flour and semolina generously and tip out the proved dough, divide into two portions.
Transfer the portions onto the prepared baking trays and gently stretch out into flat oval shapes.
Score the dough or use a pizza cutter to make incisions to resemble a leaf pattern, stretch the dough out slightly to widen the cut holes.
Cover the fougasse and leave to prove for another 30minutes.
Pre-heat the oven to 220°C or 200°C fan.
Once the fougasse have proved, drizzle with olive oil and sprinkle with sea salt and place into the oven to bake for 15-20 minutes until lightly golden and sounding hallow.
Melt the butter and use a pastry brush to coat the fougasse, you can add more finely chopped sage, crushed garlic and sea salt to the melted butter for extra flavour if you fancy!