Fougasse with Parmesan & Herbs
A chewy, buttery loaf with rustic beauty and fabulous flavors.
Servings: 2 loaves
Ingredients
- 450 grams of bread flour (3 cups)
- 6 grams of salt (1 teaspoon)
- 7 grams of instant yeast
- 75 grams of parmesan, finely shredded (1/2 cup)
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of dried Italian herbs
- 320 ml of water, warm (1 1/3 cups)
- 2 tablespoons of olive oil (for topping)
- 1/4 cup of parmesan, finely shredded (for topping)
- 1 teaspoon of dried Italian herbs (for topping)
- 1/2 teaspoon of flaky sea salt (for topping)
Instructions
- In a large bowl, combine 450 grams of bread flour with 6 grams of salt and 7 grams of instant yeast
- Add 75 grams finely shredded parmesan, 1 tablespoon of dried herbs, 2 tablespoons of olive oil and 320ml of warm water and stir until a dough begins to form
- Transfer the dough onto a floured surface and knead for about 5 minutes or until the dough is soft and smooth
- Transfer the bowl into a lightly oiled bowl, cover tightly with plastic wrap and rest in a warm place for 60 minutes
- Transfer the dough back onto a floured surface and divide into two equal portions
- Working with one portion at a time, lightly knead the dough and form it into a ball
- Roll the dough out into a oval and use a sharp knife to slice one line down the center of the oval and a few diagonal lines along the sides (see photos above)
- Transfer the loaves onto a flat baking sheet and cover with a sheet of plastic wrap to rest for 30 minutes
- Preheat your oven to 425 degrees
- When the dough is done with the second rest, brush the top surface with olive oil and sprinkle lightly with finely shredded parmesan, dried herbs and flaky sea salt
- Bake the bread in a 425 degree oven for 15-20 minutes or until the crust is golden brown and the loaves sound hollow when you knock on the bottom of the loaf
- Allow the bread to cool for a few minutes before serving