Rosemary, Red Onion & Pecorino Fougasse

Rosemary, Red Onion & Pecorino Fougasse

What to know?

  • 450 degrees
  • 2-4
Method

This is a super tasty bread that is a great dough to make if just starting out with bread making – but no less delicious for its simplicity!  

The high temperatures and dry heat present in Roccbox gives all bread an incredible crust and Fougasse is 80% crust which means even more delicious-ness!

Step 1;

Combine the olive oil with the warm water and the yeast and mix together.

Step 2;

In a separate bowl, mix together the salt and the flour. Gradually add the liquid to the dry ingredients and use a fork to mix together until a rough dough is formed.

Step 3;

Transfer the mass of dough to a clean, floured work surface and knead for 4 minutes.

Step 4;

Mix the rosemary, onion and pecorino into the dough and knead until combined. Put dough in a bowl, cover with cling film and leave to proof for 1 hour.

Step 5;

When the time is up, gently pop the dough onto a floured surface again and split into 2 bits.

Step 6;

Use your fingers to gently press the dough flat before using a pastry cutter (or anything sharp!) to cut classic Fougasse strips into the dough.

Step 7;

Open the gaps that you’ve cut with your fingers (this will maximise our crust!) and gently pull the Fougasse onto a floured Roccbox peel.

Step 8;

Turn the burner down to its lowest setting and put the fougasse in the front third of Roccbox – too near to the back and it’ll burn – cook the fougasse for around 6 minutes, turning and rotating regularly.

Step 9;

Once cooked, pop the fougasse onto a resting rack for a couple of minutes before repeating the process with the second one and tucking in!