First mix the flour with the salt and add the yeast.
Then add the water and knead with hands for 10 minutes until a silky dough. At first the dough will be very sticky, but resist the temptation to add more flour.
Make a ball with the dough and place it in a clean bowl and lightly greased with olive oil; cover with plastic wrap and let stand until doubled in size (about an hour or two, depend of the temperature in your home).
After this time knead the dough ball to remove the air and mix with rosemary and chopped nuts. Spread the baking tray with a little olive oil.
Now, divide the dough into many portions as breads want to do, put them on the baking sheet and shape each into a triangular shape.
Then, with the help of a knife, make a slit from top to bottom in each triangle, leaving about 3 cm before reaching the edges. With the help of finger make wider the slit so that it is visible.
On each side of this first cut will draw three more, slightly inclined towards the tip of the triangle (like the picture) and expands the cuts with the fingers.
Let stand the fougasse one hour at room temperature.
Finally preheat the oven to 180 ° C and bake 12-15 minutes or until the bread is golden.
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