Beetroot Fougasse
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This flat, round fougasse loaf is very popular all over France and is a cousin of the Italian focaccia. Here the slow baked beets are the secret for immense flavour and colour of this fougasse bread loaf.
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Ingredients
- Bread Flour 500 grams
- Salt 10 grams
- Instant Yeast 7 grams
- Olive oil 30 ml
- Beetroot 350 grams
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Instructions
- Bake the beetroots in oven at 150C for 2 hours. Once cooled, peel the beets and puree it.
- Add the flour, salt, yeast, olive oil and beetroot puree and beat at medium speed until smooth and soft dough forms
- Transfer the dough in a greased bowl and keep covered in warm place to let it rise double in volume, nearly 1.5-2 hours.
- Punch down the dough, then divide into 5 equal balls. Roll each ball in triangular shape and cut the slits using bench scraper or a sharp knife (to create the look of leaf veins).
- Transfer the rolled dough onto a baking sheet and gently stretch the dough to open the slits.
- Cover the baking sheet and let the dough rise for half an hour.
- Brush loaves with some olive oil and sprinkle with sea salt. Bake in preheated oven for 12-14 minutes at 200C.
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