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"Fougasse bread\n \n\n\n\tIngredients:\n \n\n\n\t\t500 g bread flour;\n\t \n\t\n\t\t350 ml water;\n\t \n\t\n\t\t5 g dry yeast;\n\t \n\t\n\t\t10 g sea salt.\n\t \n\n\tCooking:\n \n\n\n\t\tPreheat oven to its highest possible temperature (at least 260 deg C), with a baking stone in place in the oven.\n\t \n\t\n\t\tMix all the ingredients together and keep stretching and folding the dough onto itself until the dough is smooth and not sticky. Flour a portion of your work surface and transfer the dough onto the flour. Form into a ball and place the dough into a bowl, cover with a cloth and leave aside for at least an hour.\n\t \n\t\n\t\tTurn the dough out gently onto a floured work surface. Try not to deflate the dough too much. Sprinkle flour over the top of the dough too. Cover with a cloth and leave to rest for 5 minutes.\n\t \n\t\n\t\tUsing a plastic scraper, cut the dough into half, each a rough oblong in shape.\n\t \n\t\n\t\tSo you now have two oblongs. You can at this point, divide each oblong into 3 triangles or make 2 large Fougasse (which is what I did).\n\t \n\t\n\t\tShape each piece of dough into a rough triangle.\n\t \n\t\n\t\tMake 1 large diagonal cut in each piece of dough, making sure you cut right through to the work surface, but not through to the corners.\n\t \n\t\n\t\tMake 3 smaller diagonal cuts on each side of the central one. Gently widen the holes with your fingers, and shake off any excess flour.\n\t \n\t\n\t\tLift the dough gently onto a baking tray and slide onto the hot baking stone. Bake for 10-12 minutes until golden brown.\n\t \n\t\n\t\tYou could try variations too. I made one with olives, but you can try pesto, onions, roasted red peppers, cheese, any kind of herb… there are so many flavors you can try. Remember to add these ingredients to the dough when mixing, and before leaving it to rest. I added the olives after shaping the dough, by simply pressing it into the dough.\n\t \n"
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