for 1 bread

Squash

200 g	Red kuri squash
1	garlic clove

Squash puree

1 tbsp	olive oil
½ tsp	salt
1 dl	water

Dough

300 g	zopf flour
¾ tsp	salt
2 tbsp	liquid honey
¼ cube	yeast (approx. 10 g)
50 g	butter, chilled

Fougasse

	water, for brushing
2 tbsp	pumpkin seeds

Butter

100 g	butter
¼ tsp	sea salt

How it's done

Squash

Cut the squash into approx. 1 cm pieces. Peel the garlic and slice it.

Squash puree

Heat the oil in a non-stick frying pan. Add the squash and garlic, season with salt, stir-fry for about 10 mins., transfer to a measuring jug, add water, purée, leave to cool.

Dough

Put the flour, salt and honey into the bowl of the stand mixer, crumble in the yeast and mix. Cut the butter into pieces, add to the cooled puréed squash, knead into a soft, smooth dough using the dough hook on a food processor for approx. 5 mins. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Fougasse

Roll out the dough into an oval about 5 mm thick on a sheet of baking paper, then transfer it onto a baking tray. Score the dough lengthways down the middle with a dough scraper, then make four diagonal cuts on each side and gently pull apart to make the leaf veins.

Cut slits about 5 cm deep from the outside inwards between the leaf veins.

Brush the dough with a little water, scatter squash seeds over the top. Cover and leave to rise again for approx. 30 mins.

To bake

Approx. 25 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.

Butter

Heat the butter in a pan until it foams and smells nutty. Pour the butter through a sieve into a bowl, leave to cool. Beat the butter with the whisk attachment of the mixer until it is firm and fluffy. Stir in the fleur de sel, serve with it.

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