Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Fougasse
How it's done
Dough
Mix the flour, salt, yeast, cheese and rosemary in a bowl. Pour in the water, knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Fougasse
On a lightly floured surface, roll out the dough into a leaf shape approx. 0.5 cm thick. Score the dough lengthwise down the middle, then make three further diagonal incisions on each side for the leaf veins. Brush the fougasse with a little water, scatter the rosemary on top. Cover and leave to rise for a further 30 mins. Brush once more with a little water.
To bake
Approx. 25 mins. in the centre of an oven preheated to 190°C.
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