Basil Tomato Fougasse (Flattish Provence Bread)

I was so bored last week.... (did I mention just how much i HATE tendinitis... ufff...).. anyways... lets see the cup half full... being "sick" but other than feeling pain, I'm quite alright, I decided to test some bread recipes...

Here is one, that is suuuper yummie... (ask Eyal, he tasted it, fresh out of the oven.. still warm.. he loved it...)

Time it takes to make the bread:

Rising: 1 hour
Proving: 1 hour
Baking: 25 minutes

Makes: 2 Loafs

You need:

450 g (1 lb) strong white flour
1 tbs fine sea salt
20 g (3/4 OZ) fresh yeast or 2 1/2 tbs dried yeast
290 ml (9 FL OZ) water at body temp
some olive oil
115 g (4 OZ) small cherry tomatoes, chopped (into 1/2 and 1/4)
a handful of fresh basil leaves, roughly chopped

• Put the flour and salt into large bowl, make a well in center. Cream yeast with 1 tbsp of water, add to well with 1 tbsp of olive and remaining water. Mix dough until it comes away from the sides of the bowl.
• Knead dough for about 10 min on a lightly floured surface, place it back into bowl and cover with a damp kitchen towel, for to rise for 1 hour.
• Knock the dough back and knead for 5 min, then divide dough into 2 pieces and flatten them. Sprinkle "tomato/basil - mix" over them and fold each piece of dough several times to incorporate the "mix" evenly.
• Shape dough into an oblong about 28x15cm (11x6in). Use sharp knife to make about 4 diagonal cuts into the loaf and pull them apart slightly to give it a "ladder effect". Place on baking sheet, cover again with damp towel and leave for 1 hour to prove. (the dough should about double)
• Preheat the oven to 220C/ 425F/ gas mark 7
• Drizzle each loaf with olive oil and bake for 25 min
• Cool on a wire rake

My Tip: Eat while warm with salad. Suuuper yummie...

PS. you can make the Fougasse plain if you want instead of my "mix" you can use cheese or spices or herbs.

Enjoy ;)