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.