Fougasse is a regional flatbread from Provence in France and can be seasoned with many different ingredients. Here I used mushrooms and seaweed to create a strong flavoured bread that would go excellently with soup.
Ingredients 200g white bread flour
150g wholemeal bread flour
7g fast action yeast
¼ tsp salt
1 ½ tsp thyme
1 tsp dried nori seaweed flakes
200ml boiling water
100 ml cold water
15g dried porcini mushrooms
Soak the mushrooms and seaweed in boiling water for ten minutes.
Mix together both flours, yeast, salt, and one teaspoon thyme.
Created a well in the flour, and pour in the mushrooms, seaweed, and water.
Gradually add the cold water to form a dough.
Knead the dough for about ten minutes.
Leave to prove for an hour.
Pre-heat oven to 220 ༠C/ 200 ༠C fan/400 ༠F/6 Gas, and put a roasting dish at the bottom.
Punch down the dough, then create five slits. Open the gaps out to look like leaves, and then sprinkle half a teaspoon thyme over the top.
Pour water into the roasting dish to create steam, then bake the bread in the oven.