Roasted Red Pepper Fougasse
Equipment: mixing
bowl, sieve, spoon, measuring jug, rolling pin, knife, baking tray, pastry
brush, cooling rack
Ingredients: 200g strong
flour; ½ tsp salt; 1 tsp sugar; 7g pack fast action dried yeast; 120ml warm
water; ½ roasted red pepper, your favourite herb (basil, thyme, oregano etc.),
olive oil
Method:
- Preheat the oven to 220°C, gas mark 7.
- Sift together the flour and salt into
a mixing bowl.
- Stir in the yeast and sugar.
- Add the warm water and mix into a ball
of dough.
- Transfer ball of dough onto work
surface and knead for 10 minutes.
- Roll out the dough to make an oval
shape.
- Make slits down one half.
- Cut the roasted red pepper into strips
and arrange over the other half of the dough.
- Sprinkle with your favourite herb and
some coarse sea salt.
- Fold the slit half over the peppers
and crimp the two sides together.
- Brush with olive oil and sprinkle with
more herbs.
- Bake for 20-25 minutes until golden
brown.
- Allow to cool before slicing.
|
