Go Back
Print Recipe

Garlic and Rosemary fougasse on BBQ

Prep Time15 mins
Cook Time15 mins
Resting time1 hr 30 mins
Total Time2 hrs
Course: Breads
Cuisine: French
Keyword: Fougasse, Garlic, Rosemary
Servings: 5 breads

Ingredients

Oil topping

  • 50 ml Olive Oil
  • 3 tsp Finely cut fresh Rosemary
  • 2 pcs Garlic clove
  • Fleur de sel

Dough

  • 550 g Flour
  • 4 tsp Sugar
  • 1 tsp salt
  • 1 tsp Dry yeast
  • 425 ml lukewarm water

Instructions

  • Cut the garlic and the rosemary finely
  • Mix the garlic, rosemary and olive oil cover and put a side to infuse.
  • For the dough, put all the dry ingredients in the kitchen machine bowl, add the lukewarm water and let it mix on speed 2 for 3-5 minutes.
  • Drizzle a bot of flour over the dough, cover the bowl and let it rest for 1h30
  • Divide the dough into 5 and make oval shapes, 0,5 cm thick. You can either use a baking pin or simply press the dough out using your hands. Cut 4-5, 3 cm long holes in the dough.
  • Put the dough on the BBQ and let it cook a few minutes on one side.
  • Turn it over and brush generously the top with the Garlic/Rosemary mixture and cook for a further couple of minutes
  • Remove it from the BBQ turn it over and brush generously the current top side with the Garlic/Rosemary mixture. Drizzle Fleur de sel on top while still hot