Beetroot Fougasse

Beetroot Fougasse - Plattershare - Recipes, food stories and food lovers
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.
4.50 from 6 votes
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Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Served As: Breakfast
Recipe Cuisine Type: French
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 5

Ingredients
 

  • 500 gm Bread or flour flour
  • 10 tsp Salt or as per taste
  • 7 gm Instant Yeast
  • 30 ml Olive Oil
  • 350 gm Beetroot
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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
    Beetroot Fougasse - Plattershare - Recipes, food stories and food lovers
  • 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.
    Beetroot Fougasse - Plattershare - Recipes, food stories and food lovers
  • 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).
    Beetroot Fougasse - Plattershare - Recipes, food stories and food lovers
  • Transfer the rolled dough onto a baking sheet and gently stretch the dough to open the slits.
    Beetroot Fougasse - Plattershare - Recipes, food stories and food lovers
  • 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.
    Beetroot Fougasse - Plattershare - Recipes, food stories and food lovers
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4.50 from 6 votes
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divya jain
divya jain

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