Pecorino Cheese Oregano Black Pepper Sourdough Fougasse

I’m having fun with making Fougasse for dinner events.  I wished to strive completely different flavours within the Fougasse than I’ve already made to selected to strive pecorino cheese, oregano and black pepper.  General I used to be actually happy with this bake, however I let the baking get away from me and it bought even darker than I normally like.  Luckily brushing EVOO on the crust proper earlier than serving actually helped keep away from the crust being too crispy.

Levain In a single day

12 hours heat room temperature 74-76°F. 


In giant bowl add the water and the levain then dissolve.  Then add salt and olive oil, then entire wheat flour and blend, lastly add bread flour. After 10 minutes of autolyse, slap and fold to develop the dough reasonably.  In the direction of the top of blending add the grated Pecorino cheese, oregano and black pepper via stretch and folds within the bowl.  Lastly give the dough a bench letterfold and place into the bowl.


At 30 min intervals give the dough coil folds.  After the third set give the dough 1 hour 30 minutes relaxation.

Enable the dough to rise to about 40-50% then form.


To take away the dough from the bowl drizzle olive oil onto and across the edges of the dough.  Then gently unfold the olive oil over the floor and across the sides.  Within the bowl flip the dough to grease the underside of the dough.

Switch the dough to a parchment lined tray, clean aspect up and gently stretch the dough out right into a tough triangle.  Relaxation for 10 minutes then lower the dough.  Make 2 or 3 quick vertical cuts from the bottom of the triangle to the highest, leaving house between the cuts. Whereas chopping, use your different hand to softly unfold the dough along with your fingers to encourage it to open and forestall it from sticking again collectively. After chopping, unfold the perimeters of the triangle outward to widen the cuts even additional. Subsequent, make diagonal cuts from the middle cuts outward towards the perimeters of the triangle, whereas spreading the perimeters outward so the cuts open large.  Place into a big plastic bag and shut.  Enable to proof for 1 and a half to 2 hours.  30 minutes previous to the top of proof pre-heat the oven to 450°F.  (Modifications for the second time – chopping quickly after stretching)


The dough ought to cross the finger poke take a look at when able to bake.  Previous to baking brush the dough with extra olive oil and prime with extra grated pecorino cheese to your liking. 


Bake at 450°F for 25-30 minutes on the bottom rack rotating partway via.


After baking brush with olive oil and you’ll add herbs to your olive oil so as to add extra flavour if you want.


Cool on a rack.


Greatest eaten the day of bake. Reheat a minute or two below the broiler.

My index of bakes.

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