RECIPE: FOUGASSE WITH HONEY-BAKED CAMEMBERT

We’re well into week three of the lockdown and most of us have settled into the new way of life, and are trying to put the extra time at home to good use. Folks are coming up with creative ways to make the best of the situation, and it seems like many people are spending more time in the kitchen. Banana bread has made an unexpected comeback, and Instagram feeds are filled with these classic brown loaves.

Baking has long been one of those go-to hobbies in difficult times and this wholesome, comforting activity seems grounding in its familiarity. The smell of freshly baked goods simply makes one happy!

Here is our fougasse recipe. A very simple Provençal bread, shaped like an ear of wheat.

FOUGASSE:

INGREDIENTS
◗ 500g white bread flour
◗ 350ml water
◗ 10g fresh yeast or

◗ 5g dry yeast
◗ 10g sea salt

METHOD
◗ Preheat the oven to 260° C. Mix water and yeast and leave for 10 minutes, then mix into flour and salt. Work with your hands until the dough is not sticky and clears the side of the bowl. Leave to rise for at least one hour.◗ Using a plastic scraper (or a thin wooden spatula), divide the dough into two oblongs, then cut each piece again into three roughly triangular strips.
◗ Make 1 large diagonal cut in each piece of dough, ensuring you cut right through to the work surface but not through to the corners. Make 3 smaller diagonal cuts on each side of the central one. Gently open out the holes with your fingers and shake off the excess flour. Lift onto a lightly floured tray and bake for 10-12 minutes until golden brown.

HONEY-BAKED CAMEMBERT:
◗ Preheat the oven to 180° C.
◗ Take a few oak leaves or vine leaves and quickly blanch in salt water.
◗ Wrap Camembert in leaves and tie with string.
◗ Score the top of the cheese with a sharp knife and drizzle with honey.
◗ Bake until the cheese starts to ooze.
◗ Serve with freshly baked fougasse.