From the Principality of Monaco comes a very specific variation of another French bread, the fougasse. This one looked so colourful and delicious in the many internet photos but unfortunately in my current location I wasn’t able to locate quite all the ingredients. Nevermind, I think I achieved a bread that is close enough and did have the distinctive anise flavour. As I post these photos I am already thinking about making this again.
- Recipe chosen for Fougasse
- Cooking method: Oven
- Faithfulness to recipe: No, I was missing a few items unfortunately but I think I captured the essence of the bread. I was missing aniseed and curaçao liqueurs, coloured sugared almonds or aniseeds, I didn’t have hazelnuts on hand (though I could have found them) so I used pistachios instead. and I substituted orange oil & orange juice for orange blossom water. I also toned down the amount of anise seeds quite significantly. Even then, the anise taste still reigned supreme.
- Met expectations? Yes. It was flavourful and I really enjoyed the light pastry with the toasted nuts atop.
- Would cook again? Yes, but possibly only for me! I like aniseed.
- The taste test rated on a score of 5: 4, though the children didn’t really like it, which was to be expected.
- 600g soft wheat flour
- 20g fresh yeast
- 1500ml lukewarm water
- 200g granulated sugar
- 10 grams of table salt
- 1 tablespoon of rum
- 1 tablespoon of liqueur, curaçao
- 1 tablespoon of Anisette or Anis (liqueur)
- 2 tablespoons anise seeds
- 4 tablespoons of orange blossom water
- 2 tablespoons of olive oil
- 1 Lemon peel, grated
- 220g butter
- 1 egg (for wash)
- 10 grams of almonds (unsalted)
- 10 grams of hazelnuts (unsalted)
- 10 grams of pine nuts (unsalted)
- 20 grams of sugar sprinkles, coloured, with anise
- Put the yeast in a large bowl and add warm water to dissolve it. Incorporate part of the flour and stir vigorously. Leave the dough to double in volume.
- Add all the flour, mix in the liqueurs, oil, orange blossom water, lemon peel, anise, sugar, softened butter and salt.
- Leave the mixture and place in the refrigerator for 2 hours.
- Roll out the dough with a rolling pin on a round baking pan that has been previously oiled. Brush the top with egg yolk.
- Add almonds, pine nuts, walnuts, almonds and the red and white “anisini”. Allow to stand for another hour at room temperature.
- Heat the oven to 170C.
- Sprinkle with powdered sugar and sprinkle with a mixture of orange blossom water, rum and curaçao.
- Bake at 170C for about twenty minutes.
- Turn the oven off and let the fougasse dry out in the open oven.