Fougasse + Beef & Wine Soup

During my holiday staying close to the town of Fougasse, I took it upon myself to try all of the fougasse that I could find. I normally don’t allow myself too much bread at home due to a mild gluten intolerance and a complete incapacity to stop myself eating the whole lot in two days. I was intrigued as to how homemade fougasse (from Rachel Khoo’s ‘Little Paris Kitchen’ would come out compared to the real-thing. The answer was pretty good though I think they put more oil on the outside of the bread that I tried to give it a nice crispy toasted flavour. Fougasse originates from focaccia but is spread out further for the crispiness. As for the beef and wine soup, I’ve just always had an eye on it from the cookbook ‘Two Greedy Italians’ but wasn’t sure how it would work as a vegetarian option. The soup itself was pretty salty using stock and parmesan but it paired very nicely to dip the bread into. As a recommended serving, I would serve a small portion of the soup with the bread as a starter.

Serves 6

Ingredients

  • 10g dried yeast
  • 250ml tepid water
  • 400g strong white flour
  • 1 1/2 tsp salt
  • 2 tbsp olive oil (plus extra to brush)
  • 500ml ‘beef’ stock – I used Massel beef flavoured stock which I find has a very convincing beef flavour
  • 250ml white wine
  • 1/4 tsp cinnamon
  • 50ml double cream
  • 50ml parmesan

Method

1.) Measure out the tepid water into a measuring jug and add the yeast. Leave it to brew for about 10 minutes.

2.) Measure out the flour with the salt, stir the salt into the flour so that when you pour the water on, it doesn’t instantly hit the salt which will kill the yeast.

3.) Mix the yeasty water with the flour. Knead by hand on a floured surface until the dough is soft and smells of yeast or as I did in a stand mixer with a dough hook (5 minutes). The dough will be very soft.

4.) Cover with cling film and leave to rise for 1 hour, then place in the fridge overnight.

5.) Knead the dough for 5 minutes, place back in the bowl, put a damp tea towel on top then leave to rise for 30 minutes.

6.) Split the dough into two and form an oval with each. Cut slashes into the dough like the veins of a leaf.

7.) Line a baking tray with baking paper and place the dough on top. Leave to rise for an hour.

8.) About 15 minutes before the hour is up, preheat the oven to 240 degrees C.

9.) Brush the doughs with olive oil. Place the tray in the oven and bake for 5 minutes. Then turn the oven down to 210 degrees C and bake for a further 12 – 15 minutes.

10.) For the soup, measure out the stock and grate the parmesan.

11.) Add the stock and wine to a large saucepan and bring to the boil. Cook for 1 minute then turn down the heat.

12.) Measure out the cream and add to the soup with a pinch of cinnamon.

13.) Tip in the parmesan and stir to melt. Serve with pieces of bread.

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