Snapguide

How to make thyme fougasse

Smelling deliciously of herbs and wild mushrooms, this is a bread you can't wait to eat straight from the oven. Perfect for tearing into pieces and dipping in olive oil and balsamic vinegar

24
STEPS
INGREDIENTS
Pour the boiling water over the mushrooms and leave to soak until water is cooled to room temp

Pour the boiling water over the mushrooms and leave to soak until water is cooled to room temp

Add both flours, salt, yeast, and thyme into a bowl. Mix for 30 seconds then make a well In the centre of the flour mixture

Add both flours, salt, yeast, and thyme into a bowl. Mix for 30 seconds then make a well In the centre of the flour mixture

Drain the mushrooms in a sieve over a measuring jug and press mushrooms to remove as much water as possible. Make up the liquid to 225ml with Luke warm water

Drain the mushrooms in a sieve over a measuring jug and press mushrooms to remove as much water as possible. Make up the liquid to 225ml with Luke warm water

Add the mushrooms to the flour mixture along with the liquid and mix until a soft dough is formed. You may need slightly more or less water or flour depending on the humidity in your kitchen.

Add the mushrooms to the flour mixture along with the liquid and mix until a soft dough is formed. You may need slightly more or less water or flour depending on the humidity in your kitchen.

The dough should be soft and leave no residue on the mixing bowl

The dough should be soft and leave no residue on the mixing bowl

Flatten out the dough and use a rolling pin to smooth out into an oval shape. Place this onto a sheet of greaseproof baking paper and cover with cling film until height doubles. Preheat oven to 230\u00b0c

Flatten out the dough and use a rolling pin to smooth out into an oval shape. Place this onto a sheet of greaseproof baking paper and cover with cling film until height doubles. Preheat oven to 230°c

Sprinkle with thyme and sea salt. Put a baking stone or heavy baking tray into the oven to heat

Sprinkle with thyme and sea salt. Put a baking stone or heavy baking tray into the oven to heat

Make 5 slits in the dough in a leaf shape. Use your fingers to widen them slightly. Carefully slide the paper with the dough on it onto the heated baking stone or upturned baking tray.

Make 5 slits in the dough in a leaf shape. Use your fingers to widen them slightly. Carefully slide the paper with the dough on it onto the heated baking stone or upturned baking tray.

Create steam in the oven by adding cold water to a small preheated tin at the bottom of the oven. Bake for 12-15 minutes until brown and hollow when tapped

Goes well with olive oil and balsamic vinegar. Goats cheese and Parma ham also goes perfectly with this warm treat.   Enjoy!!!

Goes well with olive oil and balsamic vinegar. Goats cheese and Parma ham also goes perfectly with this warm treat. Enjoy!!!

  • 15.0g Dried porcini mushrooms
  • 200.0ml Boiling water
  • 250.0g Strong white bread four
  • 100.0g Wholemeal wheat or spelt flour
  • 1.0tsp Salt
  • 7.0g Fast action dried yeast
  • 1.0tsp Chopped fresh thyme leaves
  • Fresh thyme leaves for topping (optional)
  • Sea salt flakes for topping (optional)