Ooops I am rather late with Fresh From The Oven this month but it did mean I got to nosey at everyone else's attempts first and get inspiration!
So I made a plain white one, a plain white one with rock salt, an olive and rosemary one and a roquefort, pear and walnut one. It was MUCH easier to make a pretty leaf shape with the plain ones but the other two were more flavourful. I think I might generally make enough dough to make a plain one and a filled one. It also allowed for everyone in the family to have what they preferred.
I used the white dough recipe and the instructions for fougasse from "Dough" by Richard Bertinet. I bought this book for Steve for his Christmas. I think it is a lovely book - very inspiring!
The roquefort, pear and walnut filling was inspired by Sally from My Custard Pie. Her version had roquefort and pear in it and she was inspired by a Dan Lepard recipe which used roquefort and walnut. I decided to combine them to get the best of both worlds.
Recipe (adapted from plain white bread dough from Richard Bertinet's book).
10g yeast (fresh if possible)
500g Strong bread flour
350g water (or 350mls but weighing is more accurate)
Ummm, I just tipped all the ingredients into my Kenwood Chef and left it running with the dough hook for 10 mins or so. I ten let the dough rise in a warm place for 1 hour.
I ten divided the dough into four then placed each one on a floured surface and let it spread out into a rectangle shape. I then cut a large diagonal cut through the middle of the dough. I did this with a sharp knife but found it easier to do on subsequent ones by slicing with a pair of scissors. I then made smaller cuts fanning out on either side of the large cut to make a kind of leaf shape. I used my fingers to stretch out the holes to try to keep them from closing over again during cooking.
I heated my oven to 230C and placed a tin of water in the bottom of the oven. I then baked the fougasse for 10 - 12 minutes.