cheffy’s recipes: oil bread (fougasse à l’huile)


1kg flour

20g salt
1 and 1/2  sachet (15g) instant yeast

750ml luke warm water

Makes 2 baking trays, enough for 12 people


To make the dough for this bread, combine in a large bowl, adding the water last.

If you have an electric mixer, work it with the ‘hand’ (K-beater) attachment on a low speed for 20 minutes. This is the best and easiest method. You can work it with your hands, but I warn you that the dough is quite wet and sticky, and it will take quite a while and a lot of muscle power. Should you wish to, though, it’s also very rewarding to do it this way. Sit and watch television and work it with your hands for an hour or so, until the dough is smooth and elastic.

Generously spread olive oil on two baking trays with your hands. With your hands still oily, divide the dough in two and put each half in a baking tray. Leave it to relax at room temperature for 20 minutes.

Again with oiled hands, stretch the dough to fit the trays.
Top with anything you like – sliced onions, tomatoes, peppers, garlic, basil, olives, anchovies, rosemary … Leave to prove at room temperature for a further 45 minutes.

Bake in a preheated oven at 220°C for 20-25 minutes. 

The Foodbarn Gives Back: Round 2

“Many of our Foodbarn tribe have been with us right from the beginning … August 2006 to be precise. Together, we have worked some viciously long hours, endured some hardships, and shared many special moments. In spite of the crap that the so called leaders of our amazing country dish out on a daily basis, these amazing people bring their A-Games to our business day-in and day-out … with a smile … and a tenacity that is uniquely South African. Senior baker in the Deli, Aubrey Batala is one such individual. From 4am, he prepares the doughs, rolls croissants, and marshals his colleagues in his own unique way … he then heads home, rounds up the kids on the streets of Masiphumelele, and coaches 4 teams to play soccer, often using his own hard earned funds to buy balls, boots and other necessities”

For the next “Foodbarn Gives Back” evening, we would like to contribute some funds to Aubrey’s soccer success … to Newcastle United !!!

We invite you to join us at Franck’s next legendary cooking demonstration

When: Wednesday 14th November 2018 @ 18h30

Where: the Foodbarn Restaurant

Cost: R550 (includes the cooking demonstration, a 3-course meal, paired with Paul Cluver wines, and the service charge)

Please note that due to space constraints, seating allocation is done on tables of 8 or 10.


Menu for the evening

on arrival: paul cluver sauvignon blanc and riesling 2017
seared tuna, coconut braised aubergine, basil & chili syrup
paul cluver gewurtztraminer 2016
Grilled ethically caught fish, porcini & onion risotto, chive crème fraiche
paul cluver pinot noir 2017
lime posset, strawberry consommé

As always, we look forward to spoiling you.