LOVE LOCAL
SNACK-SIZED FOUGASSE This bread is great for lunchboxes, dipping and sharing, and it’s very simple to make.
500g strong white flour 7g sachet active dried yeast 1 tsp salt 350ml water 2 tbsp ground polenta 150g cubes of smoked cheese
MAKES 8
1 In a mixing bowl, blend the salt into the flour with your hands, then make a well in the middle. Add the yeast and half of the water.
2 Using your hands, start mixing together to form a smooth dough whilst adding the remaining water a little at a time. Knead on a clean work top for 12 minutes. Place the dough back into the bowl, cover and leave to prove for 1 hour.
3 Scoop the dough out onto a clean work surface, add the cubes of cheese and repeat the kneading process for 1 minute.
4 Divide the dough into 8 equal portions and dust with a little ground polenta. Roll them into oval shapes approximately 2-3cm thick.
5 Transfer the rolled out bread onto a baking tray and, using a knife, make a slice down the middle, leaving a 2cm border of uncut dough at the top and the bottom. Then make another couple of slices on either side of the main cut down the middle. Open out the cuts.
6 Preheat the oven to 220C / Gas 7 and bake the fougasses for 12-15 minutes.
www.cheeseboard.co.uk
46 | THE WEST COUNTRY FOODLOVER
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