Vegan MoFo Day 6: Fougasse

I’m not an impressive baker by any stretch. For a while I knew my way around a no-knead sourdough, but grad school and hot weather killed my baking schedule and then time went and killed my starter (presumably; I’m terrified to look). So I didn’t want to bake something incredibly complicated–I’m out of my depth–but there was a bread I remembered from GBBO that I always wanted to try: the leaf-shaped fougasse.

The dough itself is a pretty basic one: flour, water, salt, yeast, olive oil. A bit of fresh rosemary for yum. I let it go in the stand mixer for a bit and proofed it for an hour. Shaping it wasn’t much harder than making pizza–just with more knife cuts.

There’s a brush of olive oil and a scattering of lovely pink salt. It only bakes for 15 minutes in a hot oven. I slid the parchment paper from my board onto a pizza stone. Easy peasy. Came out lovely and brown.

Somewhere between foccacia and a chewy pita, really. But prettier.