Sète-Infused Fougasse
Introduction to Sète-Infused Fougasse
The Sète-Infused Fougasse is a unique variation of the traditional fougasse bread that brings together the essence of the French coastal city of Sète and the rustic allure of Provence. This bread is known for its signature leaf-like shape and deep flavorful character. Originating from Provence, fougasse has been enjoyed for centuries and is believed to be linked to the Roman panis focacius, which was baked in ashes. The infusion of Sète flavors in this recipe elevates it to a gourmet level, making it a staple in Mediterranean cuisine.
Historical Context
Fougasse has a rich history embedded in the heart of Provence, often serving as a test bake for traditional ovens. Its leaf-like cuts and airy texture made it perfect for communal feasts. With the advent of regional interpretations, Sète, a bustling port city known for its seafood, introduced new aromatic elements that enriched its flavor profile. The Sète-Infused Fougasse encapsulates this cultural fusion, combining the softness of traditional bread with the zest of southern France.
Ingredients
- Flour - 500g
- Water - 300ml
- Dry Yeast - 10g
- Salt - 10g
- Olive Oil - 50ml
- Black Olives - 100g, finely chopped
- Anchovies - 50g, minced
- Fresh Thyme - 2 tbsp, chopped
- Rosemary - 1 tbsp, chopped
- Garlic - 3 cloves, minced
- Lemon Zest - from one lemon
Preparation
Step 1: Preparing the Dough
Begin by mixing flour, yeast, and salt in a large bowl. Gradually add water and begin to incorporate the mixture into a sticky dough. Knead the dough gently for about 10 minutes until it becomes smooth and elastic. You can automate this process using a stand mixer as well.
Step 2: Infusing Sète Flavors
Once your dough is ready, add olive oil, black olives, anchovies, thyme, rosemary, and garlic. Knead the dough gently to ensure even distribution of these ingredients. The mingling of these elements will render the Sète signature flavor.
Step 3: Letting the Dough Rest
Cover the dough with a clean, damp cloth and let it rest in a warm environment for about 1 to 2 hours. The dough should double in size. This resting period allows the flavors to meld and the yeast to activate, lending the bread its airy texture.
Cooking Process
Step 4: Shaping the Fougasse
Once the dough has risen, preheat your oven to 220°C (430°F). Lightly flour a work surface and divide the dough into two portions. Roll each portion into a rough rectangle. Using a sharp knife, cut slashes in typical leaf patterns. Carefully transfer to a baking sheet lined with parchment paper.
Step 5: Baking
Bake in the preheated oven for about 20-25 minutes or until the fougasse achieves a golden-brown hue and a crisp crust. Monitor closely to prevent over-baking and ensure the desired texture.
Step 6: Cooling
Allow your freshly-baked fougasse to cool on a wire rack. This step ensures that your bread continues to develop its unique texture as it releases steam.
Enjoying Sète-Infused Fougasse
Serving Suggestions
Sète-Infused Fougasse pairs wonderfully with assorted cheeses, cured meats, and a crisp white wine. It can be served as part of a larger antipasti platter or enjoyed on its own as a fulfilling snack. For a true Mediterranean experience, pair it with olive tapenade and a fresh green salad sprinkled with lemon zest.
Storing Leftovers
While fougasse is best enjoyed fresh, any leftovers can be stored in an airtight container for up to two days. Reheat in a warm oven to restore some of its original texture.
Finally, use a cooking timer during your baking process to achieve the perfect bake every time.