Fougasse is a stunning leaf-shaped flatbread dating back to the Roman times, when it would be cooked in the wood fire to test the heat before other baked goods were popped in.
Over time it was adopted into Southern France, where today it might be studded with herbs, bacon lardons, olives or cheese.
We think its natural, cursive look makes it the perfect vehicle for celebrating Britain’s wild garlic season. Found in dark, damp, boggy areas (often near a stream), wild garlic (also known as ramsoms) is one of the first signs of spring, popping up ahead of most other greenery, and defined by its heady garlic scent, slender leaves, and attractive white flowers.
Always, always use a guidebook, app or expert while you’re picking to make sure you’ve chosen the right plant. And just pick as much as you need, leaving enough for everyone else.
For our flatbread, we’ve used Great British Food Award-winning Marriage’s Strong White Bread Flour, which always works perfectly. And we finish the bread with a brush of oil and sprinkle of sumac, which brings a citrussy note to it that complements the garlicky notes.
Serve your fougasse with pesto, or alongside lunch.
Ingredients (makes 2)
- 500g strong white bread flour
- 1tsp fine sea salt
- 7g instant dried yeast
- Splash olive oil
- 350ml warm water
- 1 large handful wild garlic
- Flour for dusting work surface
- Oil to brush
- 1tsp ground sumac
Method
1. Combine the flour, salt and yeast in a bowl. Add the oil and water and bring together. Leave for 10 minutes to allow the liquid to be absorbed into the flour. Knead for at least 10 minutes (trying not to add much more flour) until soft.
2. Finely chop the wild garlic and combine into the dough.
3. Pop the dough in an oiled bowl, cover, and leave to rise somewhere warm for an hour.
4. Line two baking sheets with baking paper, and set the oven to 200C.
5. Dust a surface with flour, drop the dough on top and cut into two pieces, rolling each in the flour. It will be quite soft.
6. Place a piece of dough onto one of the baking sheets and press it out into an oval shape of about 1cm thick. Use a pizza cutter, sharp knife or baking blade to cut two lines down the middle of the bread lengthwise, and six horizontally either side – so it resembles a leaf.
7. Repeat with the other piece of dough on the other tray.
8. Pop the trays into plastic bags or cover loosely with clingfilm (not allowing it to touch the dough) and leave to prove for about 15-20 minutes.
9. Drizzle with a little more oil, sprinkle over the sumac, and bake for 15-20 minutes. It’s best eaten warm!
