Colourful Focaccia and Fougasse and a bonus sunrise!

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I made focaccia with lots of toppings for lunch. It’s very colourful and cheerful!  My mesdemoiselles shouted “Hooray!” when they came in the kitchen in the morning and found out that was for their school lunch. I love roasted vegetables. It smells so nice when you take them out of the oven. You can use any leftover vegetables from your fridge. This time I used zucchini from our garden, butter cup pumpkin, asparagus, cherry tomatoes, green olives, onions and fresh oregano. Colourful peppers, red onions, mushrooms are also great on this.

I prepared the dough the night before and let it rise in the fridge overnight. The next morning I woke up 1.5h earlier than usual. It was still dark outside! Also I could got to see a beautiful sunrise for the fist time in NZ! (not bad this waking up early thing!)

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This time I used 500g of flour which is a bit too much for a focaccia for 4 people, so I made 2 fougasses using the same dough and baked them together.

Focaccia (1 big focaccia and 2 fougasses)

500g of  High grade/Strong Flour

250g of  Raisin wild yeast starter (recipe here)

10g of  Salt

340g of Lukewarm water

30g of Extra virgin olive oil

For the toppings

Some vegetables (see the picture above, chop them in small pieces)*

Some green or black olives (keep some for the fougasses)

Small handful of fresh oregano (leaves only, chopped)

2 Sausages (slice them in small pieces)

2 tbsp of  genovese sauce (basil leaves, pine nuts, garlic, olive oil)

Salt and cracked black pepper to taste

Some olive oil to sprinkle

*Hard vegetables such as pumpkin need to be precooked beforehand. (I steam them)

Method for Focaccia

  • Mix all the dough ingredients except the oil in a large bowl. Knead 5 min. Add olive oil and knead again for another 5 min until the dough becomes glossy and well combined.
  • Put the dough in the bowl and cover with cling film. Let it rise in a warm place until it doubles in volume. (I let it rise at room temperature for 1-2h then put it in the fridge overnight)
  • Cut 1/3 of the dough and leave aside for the fougasses. (see below for method)
  • Briefly knead the rest of the dough (2/3) and let it rest for 15 min with a cover. (do not let it dry)
  • Chop up some vegetables and sausages for the topping while resting the dough.
  • Roll the dough on a baking sheet into a flat rectangle of your preferred size. Sprinkle some olive oil and make small holes using your fingers.
  • Cover it loosely with cling film and let it rise in a warm place (app.30℃) for 30min- 1h.
  • Add the topping, gently pressing it down to set it. Sprinkle some genovese sauce and the salt and black pepper.  
  • Bake in a preheated oven at 190℃ for 20min-25min.

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Method for Fougasse

Divide the remaining (1/3) dough in half. Knead briefly to deflate and make 2 balls. Cover them with cling film and let them rest for 15min.

Roll each ball into a flat oval shape and sprinkle sliced olives on one side of each oval. Fold them in half. Roll them gently to make oval shapes once again.

Loosely cover with cling film and let them rise in a warm place (app. 30℃) for 30min – 1h.

Sprinkle some olive oil and oregano on top. Using a butter knife, make some slits in each one, as shown bellow, to make a leaf shape.

Bake them in the oven with the Focaccia. (190℃ for 15min – 20min)

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