Fougasse

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By Darren Purchese

Fougasse is a flat bread from Provence in the south of France – a cousin of Italian Focaccia and is traditionally shaped and slashed to resemble an ear of wheat.  Its origins are found in 14th century where bakers would prepare a panis focacius in the ashes of a fire as a way of determining the temperature of a wood fired oven, a job often given to the apprentice.

Darren’s version showcases Australian native flavours by adding wattleseed to the dough. It is served with a native inspired Bush Dukkah of davidson plum powder, native thyme, cinnamon myrtle & wattleseed served over a tangy labneh.

Time

2

hour

15

minutes

Degree of Difficulty

Medium

Save

2

Portions

2
pieces

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Ingredients

Servings

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COMPONENTS

 Fougasse bread
 Labneh
 Native Dukkah

FOUGASSE

500g strong bread flour
325 ml water
7g instant dried yeast
10g salt flakes
11g wattleseed, roasted, ground plus extra for baking
 extra flour for dusting
 olive oil
 salt flakes

LABNEH

250g full fat plain yoghurt
1 salt flakes

NATIVE DUKKAH

1tbsp sesame seeds
3tbsp extra virgin olive oil
3tsp freeze dried native davidson plum powder
2tsp dried native thyme
2tsp dried cinnamon myrtle
1tsp wattleseed, roasted, ground
1 salt flakes
1

For the fougasse dough autolyse... place the flour and lukewarm water into the bowl of a stand mixer fitted with a dough hook. Knead on low speed for 3 minutes. Cover with plastic wrap and set aside to hydrate for 10 minutes.

Preheat your oven to 200oC fan-forced.

 

2

To make the labneh...line a sieve with 3 layers of muslin cloth and place over a deep bowl. Combine yoghurt with salt into a small bowl and mix well. Transfer yoghurt to the muslin lined sieve. Place into the fridge to allow yoghurt to strain until ready to serve.

 

 

3

For the fougasse dough... return the bowl of dough to the stand mixer. Add yeast and knead on low speed for 3 minutes. Add salt and wattleseed, knead on medium-low speed until the dough is soft and the wattleseed is evenly distributed. Transfer dough to a lightly dusted work surface and knead into a smooth, soft ball, Dough should bounce back when lightly pressed. Place dough onto a lightly oiled baking tray. Lightly spray the surface of dough with olive oil spray and loosely cover with plastic wrap. Place into proving drawer for 25 minutes, or until doubled in size.

 

4

To make the Dukkah... place a small frying pan over medium heat and toast sesame seeds. Remove from heat and transfer to a small bowl. Allow to cool slightly. Stir in olive oil, Davidson plum powder, native thyme, cinnamon myrtle and wattleseed to combine. Season with salt and set aside.

 

5

To divide the dough... turn dough out onto a clean, lightly floured work surface and divide into two equal portions. Knead each portion into a smooth ball and return to oiled baking tray. Lightly spray with olive oil and loosely cover with plastic wrap. Return to prove until doubled in size.

 

6

To shape the fougasse... Place one dough ball onto a lightly floured flat cookie sheet, roll into a 2cm thick equilateral triangle shape (with rounded corners), approx. 22 cm long x 17 cm wide.

Use a flour dusted, small sharp knife, to make an incision lengthways down the centre of the triangle, leaving 2 cm at each end. Gently tease and pull the two sections apart to create a 3 cm gap in between, whist maintaining the triangular shape. On either side of the centre cut, make three evenly spaced, diagonal incisions in the dough, leaving 2 cm at each end, forming a leaf design. Gently tease and pull the dough to open up and emphasise each incision, about 3 cm apart.

Make 1½ cm long snips/incisions around each of the outer edges of the dough, at intervals between the diagonal cuts. The dough should now resemble an ear of wheat. Lightly spray with olive oil and loosely cover with plastic wrap. Leave to prove for 10 minutes, whilst you repeat with remaining dough ball.

As you place the second fougasse into the proving drawer, remove the first one. Remove the plastic wrap and spray with oil. Using the wheat stencil and a small fine sieve, dust wattleseed onto 4 of the branches, ensuring each pattern is well defined. Sprinkle with salt flakes. Repeat with second fougasse.

 

7

To bake the fougasse... once proved sufficiently cook in the oven for approx. 15 minutes or until crisp, and sounds hollow when lightly tapped. Remove from the oven and transfer to a wire rack. 

 

 

 

8

To serve... spoon labneh into a serving bowl and create a spiral indentation in the centre. Spoon some of the dukkah mixture onto the labneh and serve.

 

1
0 hours 0 minutes

For the fougasse dough autolyse... place the flour and lukewarm water into the bowl of a stand mixer fitted with a dough hook. Knead on low speed for 3 minutes. Cover with plastic wrap and set aside to hydrate for 10 minutes.

Preheat your oven to 200oC fan-forced.

2
0 hours 0 minutes

To make the labneh...line a sieve with 3 layers of muslin cloth and place over a deep bowl. Combine yoghurt with salt into a small bowl and mix well. Transfer yoghurt to the muslin lined sieve. Place into the fridge to allow yoghurt to strain until ready to serve.

 

3
0 hours 0 minutes

For the fougasse dough... return the bowl of dough to the stand mixer. Add yeast and knead on low speed for 3 minutes. Add salt and wattleseed, knead on medium-low speed until the dough is soft and the wattleseed is evenly distributed. Transfer dough to a lightly dusted work surface and knead into a smooth, soft ball, Dough should bounce back when lightly pressed. Place dough onto a lightly oiled baking tray. Lightly spray the surface of dough with olive oil spray and loosely cover with plastic wrap. Place into proving drawer for 25 minutes, or until doubled in size.

4
0 hours 0 minutes

To make the Dukkah... place a small frying pan over medium heat and toast sesame seeds. Remove from heat and transfer to a small bowl. Allow to cool slightly. Stir in olive oil, Davidson plum powder, native thyme, cinnamon myrtle and wattleseed to combine. Season with salt and set aside.

5
0 hours 0 minutes

To divide the dough... turn dough out onto a clean, lightly floured work surface and divide into two equal portions. Knead each portion into a smooth ball and return to oiled baking tray. Lightly spray with olive oil and loosely cover with plastic wrap. Return to prove until doubled in size.

6
0 hours 0 minutes

To shape the fougasse... Place one dough ball onto a lightly floured flat cookie sheet, roll into a 2cm thick equilateral triangle shape (with rounded corners), approx. 22 cm long x 17 cm wide.

Use a flour dusted, small sharp knife, to make an incision lengthways down the centre of the triangle, leaving 2 cm at each end. Gently tease and pull the two sections apart to create a 3 cm gap in between, whist maintaining the triangular shape. On either side of the centre cut, make three evenly spaced, diagonal incisions in the dough, leaving 2 cm at each end, forming a leaf design. Gently tease and pull the dough to open up and emphasise each incision, about 3 cm apart.

Make 1½ cm long snips/incisions around each of the outer edges of the dough, at intervals between the diagonal cuts. The dough should now resemble an ear of wheat. Lightly spray with olive oil and loosely cover with plastic wrap. Leave to prove for 10 minutes, whilst you repeat with remaining dough ball.

As you place the second fougasse into the proving drawer, remove the first one. Remove the plastic wrap and spray with oil. Using the wheat stencil and a small fine sieve, dust wattleseed onto 4 of the branches, ensuring each pattern is well defined. Sprinkle with salt flakes. Repeat with second fougasse.

7
0 hours 0 minutes

To bake the fougasse... once proved sufficiently cook in the oven for approx. 15 minutes or until crisp, and sounds hollow when lightly tapped. Remove from the oven and transfer to a wire rack. 

 

 

8
0 hours 0 minutes

To serve... spoon labneh into a serving bowl and create a spiral indentation in the centre. Spoon some of the dukkah mixture onto the labneh and serve.

Recipe Tags wattleseed, yoghurt