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Leiths Advent - DEC 20 - Tomek Mossakowski's Sage and Walnut Fougasse

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Leiths Advent - DEC 20 - Tomek Mossakowski's Sage and Walnut Fougasse

Christmas has most definitely come early. Leiths alumnus, Tomek of The Dusty Knuckle Bakery, has sent us a freshly baked Sage and Walnut Fougasse - it doesn't get much better than this! Our marketing assistant, Liv, is hoping no one will spot her before she attempts to devour the whole fougasse. Tomek tells us, "This is an easy yeasted bread with a whole lot of flavour. The dough is wet but brilliant to work with, and the shaping is fun and forgiving."


Sage and Walnut Fougasse
540g strong white bread flour
400g warm water
15g fresh yeast
10g salt
25g extra virgin olive oil
30g walnut halves
Sage leaves


  1. Mix the walnuts with the sage and oil in a large bowl.
  2. Mix the rest of the ingredients together in a large bowl. Then tip out onto a work surface and slap the dough for three minutes: use your hand to pull the dough up and down in a rapid motion as it sticks to the table. The more you do this, the stronger and stretchier it'll become.
  3. Once the dough is feeling strong, elastic and can be spread thin with your fingers without breaking, place it in the oiled bowl and rotate it a few times so that it's covered by the sage and walnuts.
  4. After half an hour, fold your dough by pulling each side of it up so that the dough stretches but doesn’t tear, and then over itself.
  5. When the dough is big and airy, (at least doubled in size), tip it out onto an oiled tray and shape into a large oval. Using your scraper, cut through the dough to form a leaf shape, really pulling at the dough.
  6. Preheat your oven to 250C, and let your dough get puffy again (around 30 minutes). When it is ready, sprinkle over some flaky salt and a drizzle of extra virgin olive oil.
  7. Bake in the hot oven, throwing some water or ice cubes in with it to create steam. After 10 minutes, release the steam and check on your bread. Bake for another 5 minutes until golden and beautiful.

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