Cheesy Rava Fougasse Wreath

FAB PRODUCTS USED

FAB PREMIUM OIL SOLUBLE CARAMLISED ONION,FAB PREMIUM OIL SOLUBLE JALAPENO,FAB PREMIUM OIL SOLUBLE PARMESAN CHEESE,Fab Evaporex

Short Recipe Description

In French cuisine, fougasse is a type of bread sculpted or slashed into a pattern resembling an ear of wheat. I'm creating a fougasse with semolina flour, which is one of my favourite flours to work with. This bread is sculpted in the form of a wreath and painted with the help of drops of gel colours and gold finish using Fab Evaporex. The amazing flavours of Fab caramelised onion, parmesan cheese and Jalapenos took this bake to another level.

Additional Categories

Vegetarian

INGREDIENTS

METHOD

- Pour the lukewarm water & milk into a bowl.
- Add the yeast and sugar and stir to dissolve.
- Let it stand For 10 min to activate the yeast.
- When it starts to froth and bubble up, it is ready to use in the dough.
- In a large bowl, mix Semolina flour, Olive oil, flavours, Cheese, Garlic, Salt and stir.
- Add the Yeast Mixture & mix till a rough dough forms.
- Leave it for about 10 min to let the flour absorb the liquids.
- Lightly dust the counter with flour & scrape the dough out of the bowl onto the counter and knead it with gentle stretch and fold method till it is very smooth, shiny, and elastic.
- This will take about 10 to 12 minutes.
- Transfer the dough to a lightly oiled container with a lid.
- Cover with a wet towel and leave to rise until it doubles.
- This is first proofing.
- Once the proofing is done, dust the counter and take out the dough and knead to de-gas it.
- Take small portions & create the design u want.
- While sculpting, remember to use as little dough as possible and create sleek designs as this is going to double in size.
- Keep spraying the dough with water to avoid it getting dry while you are working on the sculpting.
- Also, the designs stick well when it's moist.
- Once the design is done, allow it to proof for another 20 min.
- Bake in a preheated oven at 180°C for 20 min with only lower rods, as we don't want much browning/crusting on the bread to enhances the colouring to be done later.
- Once its baked through, transfer onto a cooling rack, brush with melted butter & let it cool completely, Now you can use the gel/powder colours with Evaporex to paint on your bread. Note: This dough can also be used to make a simple Semolina loaf in a 9" x 4" loaf pan.
- Preheat oven to 180°C.
- Place the loaf on the middle rack of the oven.
- Bake for 40 min, until the loaf pulls away from the sides of the pan and the crust is a deep golden brown.
- Remove loaf from pan.
- Cool bread completely before slicing.

Assembling

Baker Tips/Notes