Fougasse (Flatbread)

Recipe for: FOUGASSE (FLATBREAD) with red onion, tomato & rosemary

Ingredients:

• For the bread:
• 500g/ 16oz strong white bread flour
• 7g sachet easy-blend yeast
• 2 tsp salt
• 1 tsp sugar
• 350ml/ 12 fl oz hand-hot water
• 2 tblsp olive oil
• For the topping:
• 1 large red onion, peeled and thinly sliced
• 1 tblsp olive oil
• 175g/ 6oz cherry tomatoes
• 5-6 fresh rosemary sprigs
• Coarse sea salt

 Method:

1. mix together the flour, yeast, salt and sugar
2. add the water and oil, mixing to form a soft dough
3. turn out on floured surface and knead for 5 minutes
4. put back in bowl, cover with a tea-towel and leave to rise for 1 hour
5. heat oven to 240C/ fan 220C/ gas 8
6. fry onions in the oil  for five minutes until softened
7. strip leaves from half of rosemary, chop & add to onions
8. let the onions cool
9. take the dough out (which should have risen to double its previous size), knock back and knead, incorporating half the fried onions.  Add a little more flour if too sticky.
10. divide dough in half and shape into two 25cm long rectangles
11. place onto a floured baking sheet & brush lightly with water
12. with a sharp knife, slash each dough diagonally, then three smaller slashes each side of the main slash
13. open out the slashes slightly, then press in the remaining onions, rosemary and cherry tomatoes
14. scatter flakes of sea-salt liberally over the top
15. leave to rise for 15 minutes
16. bake in oven for 15-20 minutes until risen & golden brown

 What else you need to know:

1. delicious warm or cold, dipped into fruity olive oil and/ or balsamic vinegar
2. serve as a starter or side dish
3. toasts really well, although the slices are quite small.