Last week Florek ordered one of these in Cote and we loved it. It looked simple enough for a confident cook to try and bake, so I tried- and I succeeded!The recipe I found in BBC Good Food was a red onion and gruyere fougasse, there was some rosemary there too. Not my favourite herb, far too strong and fragrant, so I used a little of my fresh oregano from the garden and also the remaining piece of comte cheese.

It’s not a complicated thing; 250 g of strong bread flour, 8 g of fresh yeast crumbled in. 1 tsp of salt, 0,5 tsp of sugar, 1 tbsp of olive oil. 200 ml of warm water, one needs to be careful though, as the mixture is extremely wet and fiddly, I added about 2 more tbsps of flour to get it together, so probably about 150 ml would do. Kitchen Aid worked it for a few minutes, then I left it under cling film for an hour, shaped it into a leaf and got it ready for baking:

Some rock salt was sprinkled on top, as well as a brush of garlic olive oil. 220 degrees, 12-15 minutes.

It’s lovely and will be made again, but it’s a great idea to brush with olive oil again AFTER baking. Great starter. 🙂