Genoa Fougasse
Genoa Fougasse turned out to be the best bread I've baked in a while. Sometimes you just need 'bread luxury', and this became that and much more. The difference here was the new level of deliciousness brought on by the addition of a gourmet spice blend, Genoa, from Sprig. It brought the flavours alive, went beautifully with the cheese and walnuts within, making it our new favourite bread at home.
Ingredients
Bread dough
- 130 g aata
- 130 g maida
- 1/2 tsp salt
- 1 tsp yeast
- 30 ml extra virgin olive oil
- 200 ml buttermilk
Filling
- 1 1/2 tbsp Sprig Genoa spice blend
- 100 g mozzarella grated
- 50 g walnuts, toasted, chopped
Topping
- 20 ml extra virgin olive oil
- 1 tbsp Sprig Genoa spice blend
- 2-3 Few sprigs fresh rosemary
- 1/2 tsp Himalayan pink rock salt
Instructions
- Bread dough
- Place all ingredients in bowl of stand mixer. Mix gently first at speed 2 for a couple of minutes, then at speed 4 for 4-5 minutes until smooth and elastic.
- Add a spoon or two of buttermilk if the dough is a bit hard, or a spoon or two of flour if it is still sticky.
- Cover the bowl with clingwrap and leave in a warm place for an hour until doubled. {Alternatively, leave in the fridge overnight for a slow rise}
- Preheat oven to 225C. Line a baking sheet with parchment paper.
- Knock back dough, and flatten to a rough rectangle of 8" X 4" on a floured surface. Drizzle a little olive oil, then sprinkle over with Sprig Genoa Spice Blend. Top with grated cheese and walnuts. Fold into thirds, flatten again, and fold into thirds again.
- Place on prepared cookies tray, and shape into large oval, about an inch high. Cut slits through the dough to resemble leaf like cuts. Drizzle over with extra virgin olive oil. Sprinkle over with more spice blend, rosemary sprigs and Himalayan rock salt. Leave to rise while you preheat the oven to 20 minutes.
- Bake for 20 minutes in a hot oven, middle shelf, both upper and lower elements, until puffy and golden brown. Serve with a spice blend infused extra virgin olive oil for dipping.