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
Fougasses
How it's done
Dough
In a bowl, mix the flour with all the other ingredients up to and including the aniseed. Pour in the water, add the butter, knead to form a soft, smooth dough. Cover and leave to rise for approx. 1½ hrs. at room temperature until doubled in size.
Fougasses
Halve the dough. On a lightly floured surface, roll out into ovals approx. 5 mm thick, place both onto a baking tray lined with baking paper. Score the ovals lengthwise down the middle, then score each 3 times diagonally to create the leaf veins. Brush the ovals with a little water, cover and leave to rise again for approx. 30 mins. Brush again with a little water, sprinkle with aniseed.
To bake
Approx. 25 mins. in the centre of an oven preheated to 190 °C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
| Serve with: | Butter and honey |
|---|
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