ANISE FOUGASSE
Prep time 20 mins Cooking time 15 mins plus proving Serves 4
INGREDIENTS
14g dried yeast (2 sachets)
75ml milk, at room temperature 350g bread flour, plus extra for dusting 30g raw caster sugar
2 eggs, at room temperature
2 tbsp olive oil, plus extra for greasing 2 tsp whole aniseed, ground with a mortar and pestle
70g butter, softened, plus extra melted for brushing
Eggwash, for brushing
Raw honey and cultured butter, to serve
METHOD
Dissolve yeast in milk in a small bowl and set aside until creamy on top. Combine flour and sugar in an electric mixer fitted with a dough hook. Add eggs, oil, aniseed and yeast mixture, and knead on medium speed until smooth and elastic, 5-10 mins. Gradually add softened butter, mixing continuously until incorporated. Transfer to a lightly oiled bowl, cover and stand in a warm place until doubled in size, 1½-2 hours. Knock back dough, then divide in half. Roll each piece on a lightly floured surface into a rough 20cm x 10cm rectangle.
Cut slits in bread and gently pull apart to open slightly, then transfer to trays (or a single large tray) lined with baking paper, cover and stand in a warm place until doubled in size, 1 hour. Preheat oven to 200°C. Brush bread with eggwash, dust lightly with flour, and bake until dark golden, 12-15 mins; if you’re using two oven trays, swap them halfway through cooking). Serve fougasse warm with butter and honey.