{"id":2714,"date":"2019-09-08T19:43:46","date_gmt":"2019-09-08T18:43:46","guid":{"rendered":"http:\/\/blogs.xs4all.co.uk\/tablefortwo\/?p=2714"},"modified":"2019-09-08T19:43:46","modified_gmt":"2019-09-08T18:43:46","slug":"fougasse","status":"publish","type":"post","link":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/2019\/09\/08\/fougasse\/","title":{"rendered":"Fougasse."},"content":{"rendered":"

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.<\/p>\n\n\n\n

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:<\/p>\n\n\n\n

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Some rock salt was sprinkled on top, as well as a brush of garlic olive oil. 220 degrees, 12-15 minutes. <\/p>\n\n\n\n

It’s lovely and will be made again, but it’s a great idea to brush with olive oil again AFTER baking. Great starter. \ud83d\ude42<\/p>","protected":false},"excerpt":{"rendered":"

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, … Continue reading Fougasse.<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":2718,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-2714","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking"],"_links":{"self":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts\/2714","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/comments?post=2714"}],"version-history":[{"count":1,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts\/2714\/revisions"}],"predecessor-version":[{"id":2719,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts\/2714\/revisions\/2719"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/media\/2718"}],"wp:attachment":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/media?parent=2714"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/categories?post=2714"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/tags?post=2714"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}