Fougasse aux Anchois

Ingredients: 

For one fougasse around 300g:

• 180g plain flour


• 110ml warm water


• 2g fresh yeast


• 1/2 tsp salt


• 10g roughly chopped anchovy filets


• 1 beaten egg


• Dish of water at the bottom of the oven

• Prep time: approx 1 hour


• Proving time: 2 1/2 hours


• Rest time: 50 mins


• Baking time: 25 mins

Instructions: 

• Make a pile of the flour directly on your workspace, with a 'well' in the middle


• Gently pour in the warm water and work into a dough


• Knead for a full 5 mins until smooth


• Form into a ball, cover with a damp cloth and leave to rest 35 mins


• Crumble in the yeast and work it into the dough for 5 mins


• Add the salt and do the same


• Work in the anchovies, the n form into a ball once more


• Cover with a damp cloth and leave to prove for 90 mins


• Once the ball has doubled in size, fold it in on itself


• Reforrm the ball and leave to rest a further 15 mins


• Roll out the dough into a rectangle approximately 3cms deep


• Place on a baking tray and slash with a sharp knife a few times, then pull at the sides of the rectangle to widen the slashes


• Leave to prove for a further hour


• Thoroughly glaze the fougasse in beaten egg


• Place in the preheated oven for 20-25 mins (don't forget the dish of water), keeping an eye on the colour


• If the fougasse browns too quickly, lower the temperature to 180