Fougasse Recipe
potato bread, black truffle, Béarnaise, Northern Woods mushrooms, cèpe marmalade
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Mixing the Dough
In a large mixing bowl, combine the flour, instant yeast, and salt. Add the warm water and olive oil. Mix until a dough forms.
- 2
Incorporating Potatoes
Fold in the mashed potatoes until well incorporated. The dough will be sticky.
- 3
Kneading
Turn the dough out onto a floured surface and knead for about 10 minutes until smooth and elastic.
- 4
First Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Shaping and Baking
- 5
Shaping the Fougasse
Preheat your oven to 450°F (230°C). Punch down the risen dough and turn it out onto a floured surface. Divide the dough into two equal pieces. Shape each piece into a flat oval or rectangle.
- 6
Creating Dents
Using your fingers, press down to create dimples on the surface of the dough. This will help the bread rise and create a unique texture.
- 7
Second Rise
Transfer the shaped dough to a parchment-lined baking sheet. Cover with a cloth and let rise for another 30 minutes.
- 8
Baking
Bake the fougasse in the preheated oven for 20-25 minutes or until golden brown. Remove from the oven and let cool slightly.
Serving
- 9
Final Touch
Drizzle the warm fougasse with olive oil and top with thinly shaved black truffle. Serve with Béarnaise sauce and cèpe marmalade on the side, along with sautéed Northern Woods mushrooms.
