we made 2 shapes, a kind of pull-bread - great to place on the table and let your guests dig in, and then a fougasse type with lots of spices - great as a snack or with antipasti....
The recipe will give you 2 breads, so you can do 2 different or just go for one type - and there is no need to mature the dough in the fridge overnight - it makes great breads from the start.
1 sachet dry yeast, 7 g
2 tbsp extra virgin olive oil
2 tsp fine sea salt
400 g tipo 00 flour
100 g semolina
extra olive oil for drizzling before baking
flaky sea salt
herbs and spices
Pour the water into your mixing bowl, sprinkle in the yeast. Let it stand for 5 minutes to activate. Stir to make sure the yeast is fully dissolved. Add the olive oil and the salt and give it a stir. Now add the 2 flours and give is a good mix. Lightly flour your work surface and pour out the dough. Knead until smooth and elastic - about 5 minutes. Place the dough back in the bowl for the first rise - cover with a cloth. Once double in size, pour back onto the work surface and knock it down. Return to the bowl for the second rise.
When the dough is double in size again, return it to the work surface and give it a final knead before the shaping:
Pizza pull-bread:
Line your baking tray with baking paper. Cut small pieces of dough with a small knife - or even easier - with the bench scraper - and arrange on the tray - slight overlapping so they form a loaf - remember this recipe will give you 2 loafs - you can do any shape you like - we often make them into a roundish shape. Once shaped cover with a cloth for the final rise - this should take about 30-45 minutes.
Heat your oven to 240 degrees.
Once the loafs are risen, sprinkle with your spices and herbs, give a very generous drizzle of olive oil and some sea salt.
Bake in the oven for about 20 minutes, until golden brown and crispy.
Fougasse - type:
Divide your dough into 2 part. Form each into an oval shape.
Line your baking tray with baking paper. Roll out each piece of dough into a long oval shape - like a long pizza and place on your baking tray. Cover with a cloth an leave to rise for 20 minutes.
Heat your oven to 240 degrees.
Now use a small knife or the bench scraper to make small cuts - to make the breads look like giant leaves. Pull out the dough a bit with your hands so the cuts open a little.
Sprinkle with spices and herbs, drizzle with olive oil and sea salt.
Bake in the oven for 15-20 minutes until golden and crispy....enjoy while still warm....