Fougasse

This lovely, crisp bread has a lot of history: it is a relative of the focaccia and also a primitive relative of the pizza.

makes 2

250g strong white flour
5g Maldon sea salt
5g fresh yeast
175g water*
a little cornflour for dusting

1. In a large bowl, combine the salt, flour and yeast; rub the yeast in to break it down.
2. Add the water and combine using a plastic dough scraper.
3. Once combined, transfer to a clean flat surface.
4. Now, with one hand, thwack one end of the dough down onto the surface, then fold the rest over on top of it (trapping a pocket of air).

5. Repeat this action for about 7 minutes; until you have a soft, velvety dough.

6. Flour the bottom of the bowl and leave the dough to prove for a good hour; covered with a tea towel.
7. Preheat the oven to maximum; 260ºC is what we are after.

8. Ease the dough out onto a floured(corn flour) board. Using your plastic scraper, cut a line in the centre(not to the ends); and then, 4 lines on either side. Finally, cut some nicks around the outside.
9. Transfer to a parchment-lined baking tray and bake for 14 minutes; or until it has turned light golden brown.


* weighing water is more precise