food

Olive and rosemary fougasse recipe

Recipe and Styling Raphaella Frame Photograph Micky Hoyle Ingredients: 2,5g instant yeast 250g bread flour 5g salt 50g pitted olives, chopped 3 rosemary sprigs, finely chopped 175ml lukewarm water (37°C) maize flour, for sprinkling Directions: Combine the dry ingredients with the olives and rosemary in a large bowl. Add enough warm water to form a soft dough. Tip the dough onto a lightly floured surface and knead well until smooth and elastic. Return to the bowl, cover and leave in a warm place to prove (double in size) for an hour. Preheat the oven to 230°C. Once the dough has proved, punch it back down, and roll out on a lightly floured surface into a rough heart shape. Place on a large baking sheet. Using a sharp knife, cut one long slit down the centre of the dough, and about six more at angles on either side so that it resembles a leaf. Pull the dough apart slightly so the holes are visible. Sprinkle maize flour over the dough and leave to prove for a further 45 minutes. Bake for 10 to 12 minutes, until golden brown and crisp. Serves 4 This recipe was originally featured in the 2012 House and Leisure Food issue...