Ingredients
for 3 medium-sized fougasse
500g strong white flour, plus extra for dusting
16g fresh yeast
300ml lukewarm water
3 tbsp extra virgin oil
12g salt
Fougasse farci
6 preserved artichoke hearts
9 dried tomatoes
9 anchovy fillets
50ml extra virgin oil
9 garlic cloves, peeled and blanched once
50g parmesan, freshly grated
1/2 tbsp sea salt flakes or fleur de sel
Method
Preheat the oven for 240°C gas 9
Sift the flour in a bowl. Dissolve the yeast in the warm water being very careful that it is not too hot, as this will kill the yeast
Make a well in the centre of the flour and pour in the water, yeast and oil. Mix well until you form dough. Turn it out on to your bench, add the salt and knead for a further 6 or so minutes until it is very smooth. At this stage place the dough back into the bowl and cover it with a damp tea towel. Leave it in a warm place (not hot) for an hour or until the dough has double in size.
Once this is done knead the dough again to knock out any air bubbles. Separate the dough into three pieces, then with a rolling pin, roll each out to oval shapes about 15cm long and 8cm wide, dusting with flour as and when necessary. Slice three deep lines down each on the diagonal or, if feeling very daring, make eight lines to resemble a leaf.
Gently place the loaves on to a tray then cover with a cloth and allow to prove for about 30 minutes until they have almost doubled in size. Before baking you can either brush a little olive oil over the top and sprinkle with salt flakes or give a very light dusting of flour through a sieve. Bake in a very hot preheated oven 15 minutes or until the fougasse sounds hollow when tapped. Transfer immediately to a rack to cool.
Fougasse Farci
After the first proving, knock the dough back and then cut into three pieces. Roll each out into slightly oblong circles of about 20cm in diameter. Put the artichokes, sun-dried tomatoes and anchovies along one side, leaving 4cm free at the edge. Fold the dough over and seal the edges well. Turn the three pieces of stuffed dough so that the joint is at the bottom, and press down to make sure that they are sealed well. Pinch the ends. Slice three lines through the dough to the point that you can see the ingredients in the middle. Brush with olive oil. Put a clove of garlic in each hole, then sprinkle with the grated cheese and salt flakes. Bake without the second proving in an oven heated as before for 15-20 minutes until golden brown.
