Herbed breads of different textures are picking up in my family as a popular item. Focaccia is one bread I make very often, especially when there is pasta or even pizza planned, as little one does not eat either pizza or pasta. So he usually settles with freshly baked bread with garlic mayo.

As part of the study for mega marathon , I searched for many recipes of Focaccia which I wanted to originally make today. I landed on the fougasse recipe from France (F from F) , so jumped upon this recipe.

The bread goes perfectly well with a bowl of soup which I cooked along with this. I followed the recipe to T as I did not want to have any excuse for the outcome. 

I must admit, that I had no major hopes on the taste because there was no sugar in the bread, I expected it to be very bland. But this bread surprised me to no bounds. It is the read for the mature kids I never liked the crust of any bread. My granny and my mother always ate bhakri made of jowar or rice flour which is a dry bread with no fats in it. I always wondered what made them trade the soft luscious chapatis for these dry forms of flat breads- at times also a day old stale - purposely stocked to be enjoyed next day.

This bread with a chewy dry feel reminded me of the above incident - I ate this late in the  evening with the soup. Sitting by the window late night while working on something on the computer...cold breeze aside this bread took the credit for the sudden calmness I felt on an otherwise end of a hectic day at work. 

Ingredients (Recipe adapted from here )
3 cups Strong bread flour/ APF
1/4 cup Whole wheat flour
1 tspn instant yeast
1 1/2 cups of water (warm 110c)
1/4 cup of Extra Virgin Olive Oil
1-2 tbsp semolina flour + whole wheat flour to sprinkle
1 tspn of salt
1 tspn of mixed dried herbs (rosemary, thyme, oregano) 
1/2 tspn black pepper 
2 tspn coarse sea salt 

1) In a large basin , ad warm water and to it add yeast. Let it stand for a minute to let it bloom
2) To this add 1 cup of flour and mix using a fork. 
3) Add the salt to the mixture and mix well
4) Gradually add the rest of the bread flour. Add to it the dried herbs, black pepper and mix it again. 
5) Add the olive oil to the flour and start the kneading the dough. Use the whole wheat flour as needed to make a manageable yet sticky dough. 
6) Let it sit for 30 minutes to an hour or until the dough doubles in volume.
7) Now on a flat surface sprinkle equal quantities of semolina and whole wheat flour 
8) Cut the dough into 2 halves. Take one of the ball of dough and start flattening it by pulling it out into roughly a triangular shape - like Indian Naan bread.
9) Start flattening it to the thickness of a naan bread
10) Let it rise for another 10 minutes.
11) Sprinkle some semolina and wheat flour mixture on top
12) Make leaf shaped splits and widen the splits to make a visible hole . 
13) Now in a preheated oven at 225c, bake the bread for 15-18 min. While placing the bread, sprinkle some water on the oven base or door to create some steam

Enjoy the bread warm or stale....


Harini R said…
Yes looks like Fougasse is the winner today :) Lovely bread.
Now that is a real rustic read, looks wonderful Pradnya. and yes I envy you for enjoying that cool breeze is so hot here.
Pavani said…
Lovely looking focaccia Pradnya. I made the same for letter F and totally loved it.
Sowmya :) said…
Fougasse is one of my favorite breads and yours is tempting me so much right now. Wish I could simply grab it off the screen! And I love the picture you paint with words....the calm that comes in the stillness of the night with a cool breeze and the bread you have baked. Sounds blissful!
My kiddo is exactly the other way round...I need to have pasta for her when we have any bread dish planned!
Namratha said…
That's a nice rustic look on the Fougasse. Looks lovely.
Ritu Tangri said…
A rustic looking bread..Your explanation of eating bread at the window side brought back the memories of time spent with you and I really started imagining you sitting in front of your computer and enjoying your supper. I like dry breads, so this is my kind...must try it
Priya Suresh said…
Your fougasse looks absolutely rustic Pradnya, such a lovely bake. After reading so many fougasse now am tempted to bake some.
Love how rustic your fougasse looks. I am yet to bake these and after all the recipes of the fougasse, I have no excuse to not make them.
Srivalli said…
So agree that this bread did take us by surprise..all of us loved munching on this...and it surely reminds me of the bakris you talk about, my MIL is still the same, she makes it a day ahead and enjoys!
Totally a Fougasse day today.. Loved reading each and every verison!!
Srividhya said…
Fougasse and Focaccia rules the day. :-) Love your version of the fougasses. Yum
Fougasse turned out amazing. This looks like a keeper recipe.

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