18 June 2011
Okay, so here's the situation. I have recently begun to make fougasse like crazy. It's easy to make, incredibly complementary to pasta dishes and salads and easy to reheat if frozen. Yes, it is, in its entirety, délicieux. My love for fougasse must have rubbed off on my mum, for she begged me to make ten of them to bring to work. Her colleagues and bosses alike subsequently asked for the recipe, which I kindly (yes, out of the goodness of my heart) wrote down and copied for them. Their response? ''Thank you for the recipe...'' they replied tentatively, ''but how do you shape it?''
Shaping fougasse is not difficult at all, really, but like all things, you have to know before you can do. And the first thing you do, is roll the dough and flatten it down. Then, you divide the dough in five equal pieces.
Next, you roll each piece of dough into a 20 x 13 cm triangle.
Using a sharp knife, cut three lengthwise parallel slashes in middle of dough and one small slash below and parallel to middle large splash. Spread splashes apart with your fingers.
Transfer each rectangle to a flour-dusted, paper-lined baking sheet. And that's it. Good bread, shaped in a minute. C'est tout. Et ça suffit.
Wait a second... what about the recipe??? Well, I guess you'll just have to wait and return tomorrow evening.