Fougasse is a variation of Italian foccacia which very much common and famous in South France.
I saw its picture and recipe for the first time on a page of a bread-baking book that I borrowed from the main library. Since that time on I had been wondering if I would be able to make such bread myself.
It took me quite a long time — well, around a year, I should admit — before finally I made up my mind to make it real.
Today, a cold but nice sunny winter sunday late morning, I got everything I needed to make fougasse with tomato and fresh basil and brought them into my little tiny kitchen. My recipe book, flour, salt, active dried instant yeast, olive oil, luke warm water, two baking trays and, of course, tomato and fresh basil. With some 10 minutes of kneading and 1,5 hours of letting the dough to rise, finally I put the baking tray with the ready-to-bake fougasse dough on it into the oven. After another 35-minute waiting I took the fougasse out of the oven. Done and golden brown. The smell dwelled all over my kitchen and living room. The taste was heaven. It was perfect with garlic-olive oil dip.
Mmmmm…. Bon Appétit!
Garlic-olive oil dip:
1 clove of garlic, crushed and finely chopped
1 tsp dijon mustard
50 ml olive oil
1 tsp lemon juice
salt to taste
black pepper to taste
Mix all ingredients well.
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