Ham and parmesan fougasse
A recipe from the book “Pains Gourmands” by Richard Bertinet… a real goldmine, this book! I don’t know if it’s still on sale, but when it came out I gave a few copies to my friends, I found the recipes so easy and original.
Do check whether it’s still available — it includes a DVD to show you the right bread-making moves.
Preparation
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Step 1
Knead the flour, the lukewarm water, the salt and the yeast for 15 minutes. Be careful not to let the salt and the yeast come into direct contact (salt kills yeast).
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Step 2
Leave the dough to rise for 1 hr.
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Step 3
Cut the dough into 6.
Work the ham and the parmesan into each piece of dough. Shape the dough into a fougasse.
Turn the oven on to 220°C and bake the fougasses for 12 minutes.
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Step 4
Let them cool on a rack and eat them with drinks or with a salad!
You can freeze the ones you won’t eat.
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