Sun-Dried Tomato and Oregano Fougasse
There’s a simple comfort to a traybake when you want maximum flavour with almost no washing up. This dish relies on letting the chicken fat and chorizo oil do all the heavy lifting. As the thighs roast, they drop their rich juices over sweet peppers, red onions, and creamy butter beans, creating a dark, savoury base in the pan. Splashing in red wine vinegar and a touch of honey halfway through cuts through the heavy pork fat, turning those pan drippings into a sticky, sour-sweet glaze that coats every bean. It comes together in under an hour and leaves you with just one dish to clean.
Sun-Dried Tomato and Oregano Fougasse
A Provençal leaf-shaped artisan bread packed with sun-dried tomatoes and fresh oregano, baked until crisp and brushed with herb-infused tomato oil.
Ingredients
- 550g strong white bread flour
- 350g water, at room temperature
- 7g instant yeast
- 10g fine salt
- 25ml olive oil, plus extra for brushing
- 4 tbsp jarred sun-dried tomatoes, drained and finely chopped (oil reserved)
- 2 tbsp chopped fresh oregano
- Semolina or flour, for dusting
- Flaky sea salt, to finish
Instructions
- In a large mixing bowl, combine the strong white bread flour, instant yeast, and fine salt, put the salt on the opposite side to the yeast as it can kill. Gradually pour in the room-temperature water and olive oil, mixing until a rough dough forms.
- Knead on a clean surface for roughly 8 minutes until smooth and elastic. Add the finely chopped sun-dried tomatoes and fresh oregano, kneading briefly just until the ingredients are evenly distributed through the dough.
- Cover the bowl with a damp tea towel or cling film and leave to rise in a warm place for roughly 1 hour, or until doubled in size and airy.
- Tip the risen dough onto a sheet of baking parchment. Gently stretch and press the dough into an oval or triangle shape roughly 30cm by 20cm and 1.5cm to 2cm thick.
- Using a sharp knife, pizza cutter or dough scraper, make one long central slash right through the dough to the parchment. Make two or three bold diagonal cuts down each side, keeping the slits large and clean.
- Stretch each cut open with your fingers to create gaps 2cm to 3cm wide, pulling the dough firmly apart so the holes remain distinct during baking.
- Cover loosely with oiled cling film and leave to proof for 30 minutes until slightly puffed.
- Preheat the oven to 230°C (210°C fan). Just before sliding into the oven, re-open any slits that have shrunk closed during the second proof.
- Bake for 18 to 20 minutes until deep golden brown and crisp. Remove from the oven and immediately brush the hot crust with olive oil or the reserved sun-dried tomato oil, then sprinkle with flaky sea salt. Serve warm or at room temperature.
Nutrition Facts
Calories
320Fat
8 gCarbs
52 gSugar
2 gProtein
9 gValues estimated per serving (based on 8 slices).
Ingredient Notes
Strong White Bread Flour
High-protein bread flour is essential for most bread baking. It creates a sturdy gluten network capable of holding the hydration and structural slashes without losing shape during the rise.
Sun-Dried Tomatoes and Reserved Oil
Draining and chopping the tomatoes finely ensures they disperse evenly without creating wet pockets in the crumb. Using the oil reserved from the jar to brush the baked bread provides a rich tomato aroma without wasting a drop.
Fresh Oregano
Fresh oregano brings a bright, fragrant herbal note that cuts through the rich olive oil. Avoid using dried oregano here because it lacks the vibrant essential oils of fresh leaves and often turns dusty or flat when baked. If you cannot find fresh oregano, fresh thyme or rosemary make far better alternatives.
Kitchen Notes
Adding Inclusions at the End
Always knead your dough to full gluten development before adding wet or oily ingredients like sun-dried tomatoes. Adding them too early coats the flour proteins in fat, making it much harder to build a smooth, elastic dough.
The Bold Slash Technique
When shaping the fougasse, cut bold, decisive slits right through to the parchment paper. Pull the dough open much wider than seems necessary, around 2cm to 3cm, as the spring from the yeast in a hot oven will quickly pull smaller cuts shut.
High Heat Baking
Baking at 210°C fan ensures the exterior crisps rapidly while keeping the crumb light. A quick brushing of oil as soon as it leaves the oven softens the top crust slightly to a delicate crunch.
Variations
Herb and Cheese Swaps
Fresh rosemary or thyme can replace the oregano. For a richer bread, fold in 50g of crumbled feta or finely grated Parmesan alongside the tomatoes.
Olive Fougasse
Swap the sun-dried tomatoes for 75g of pitted, chopped Kalamata or green olives for a classic Provencal olive flatbread.
Serving Suggestions
Sharing Platter
Serve warm in the middle of the table alongside cured meats, olives, soft cheeses, and extra virgin olive oil for dipping.
Drinks Pairings
A chilled glass of Provençal rosé or a crisp dry white like Picpoul de Pinet matches the Mediterranean herbal notes beautifully. If you prefer beer, a cold blonde ale or a light pilsner brings a refreshing lift against the rich olive oil.
Zero Waste
Jar Oil Utilization
Never pour away the oil from jarred sun-dried tomatoes or artichokes. It is packed with infused flavour and acts as a brilliant finishing oil for breads, salad dressings, or roasting vegetables.
Frequently Asked Questions
Why did the holes in my fougasse close up while baking?
Holes close up when they are not stretched wide enough during shaping, or if the slits are not re-opened just before the dough goes into the oven. Dough expands dramatically in the first 5 minutes of baking, so give the cuts a firm stretch right before baking.
Can I freeze fougasse?
Yes, fougasse freezes exceptionally well. Allow the baked loaf to cool completely, wrap tightly, and freeze for up to one month. Bake from frozen at 180°C fan for 8 to 10 minutes to restore the crisp crust.
