Are you ready for a ridiculously easy sourdough recipe? You are going to love this one!
The inside is soft and chewy and the bottom and edges are nice and crispy.
We've gone old school French with this basic FOUGASSE recipe by using roasted garlic and rosemary, but feel free to use any topping your heart desires! If you prefer sweet taste, dried apricot or dried apple with almonds is an option as well.
• 250 grams bread flour (The main difference between bread flour and all-purpose flour is a matter of protein. Bread flour, which comes in white and whole wheat varieties, has a higher protein content than all-purpose, usually 11-13%. It’s called “bread flour” because most bread requires higher amounts of protein to produce lots of gluten.)
• 1 tablespoon salt
• 20 grams olive oil
• 170 grams water
• 120 grams sourdough starter (active)
• 1 head (roasted) garlic
• 2 springs fresh rosemary (thyme is a lovely option as well)
• Prepare sourdough starter in advance. You will need to prepare the starter before you begin mixing the dough. Clean jar, add 40g starter + 40g water + 40g bread flour (or 20 grams bread and 20 grams rye flour) and let rise until doubled. Depending on the temperature of your kitchen and the maturity of your starter, this can take anywhere from 4-8 hours.
• Add the flour, starter, water, salt and olive oil to a large mixing bowl and use a stiff spatula or your hands to mix thoroughly. Cover and let rest 1 hour - ambiance temperature.
• Leave the dough in the bowl and use your hands or a bowl scraper to stretch and fold the dough for one minute.
• Use your hands to coat a baking dish with olive oil. Dump the dough into the baking dish and use your oiled hands to gently press it in the pan. Cover and let rest at room temperature for 2-4 hours. (It's ready to bake when it's risen halfway up the side of the pan and there are bubbles on the surface and edges of the dough.)
• Make sure you roast the garlic while you're waiting for the dough to ferment.
The garlic can be roasted ahead of time and stored in the fridge until ready to bake.
• Preheat oven to 200°C. Add roasted garlic and rosemary on top of dough and bake for 20 minutes or until the top is golden brown.
Sourdough FOUGASSE bread is best served warm on the same day it's baked. Store leftovers at room temperature in a plastic bag or container. Freeze leftovers for up to 3 months wrapped in plastic wrap and foil.
Bon Appétit !