Category Archives: Breads


The word, fougasse comes from the Latin word focus meaning “hearth” and was originally baked in the ashes of the hearth to test the temperature of the oven before the proper loaves were put in and is an easy bread to make – children love making them!

Prepare a biga the day before by combining..

  • 280g flour
  • 170g water
  • 2g instant yeast

Mix in a mixer, at slow speed, for 3 minutes with a dough hook.

Place the dough in an oiled container, cover and leave at least 2 hours. You could proceed with the recipe then but I like to knock back the dough and save the biga overnight in the ‘fridge to develop more interesting flavours.

The final dough to be added to he biga the next morning consisted of…

  • 410g flour
  • 290g water
  • 10g salt
  • All the biga

cut up the biga into small pieces and mix all the ingredients in a stand mixer for 3 to 4 minutes with a dough hook. At slow speed. When they all start to come together, increase speed to medium for a further 5 minutes.
Place the dough into an covered, oiled container and rest for an hour and a half.

Preheat the oven and baking stone to 250 C.

remove the dough from the container and cut into three pieces. Using a rolling pin, roll out each piece to a rectangle (or whatever shape you like). Take a dough divider or sharp knife and make five cuts for the traditional look but experiment!. Place the fougasse onto parchment or silicon sheet and leave to proof for 45 minutes.

Before putting them into the oven, brush with olive oil and sprinkle with a little course sea salt and strong herbs such as rosemary. Bake for 15 to 20 minutes.

Cool and eat that day with a glass of red, a few olives, maybe a little cheese.


Cinnamon rolls


This is one recipe which really does make me smile every time I make them. Great with coffee at any time.
Thanks to Monika for this version of a classic. The recipe was adapted from La Mia Vita Dolce by Monika from Zagreb) yields 15 rolls

For the bread dough:
100g butter, at room temperature
60ml water
240ml whole milk
1 extra large egg
1/2 teaspoon salt
90g sugar
10g vanilla sugar
570g bread flour
7g (1 envelope) instant dry yeast.

Directions :
Gently melt the butter over low heat (do not let it boil!). Add the water and milk and allow the mixture to cool to room temperature. Pour the butter mixture into the bowl of an electric stand mixer fitted with the paddle attachment.

Add the remaining ingredients, in the order listed above. Beat on low speed for 3 minutes or until the dough starts coming together. Switch from paddle attachment to dough hook attachment and knead on medium speed until the dough is smooth and shiny, 8 to 10 minutes. The dough should no longer stick to your fingers or to the sides of the bowl.
Form a ball and transfer to a lightly oiled bowl. Cover the bowl with plastic wrap, and then a kitchen towel. Let the dough rise in a warm place until doubled in volume, about 1-2 hours.

For the cinnamon filling:
150g brown sugar
10g vanilla sugar
20g ground cinnamon
100g butter, at room temperature

In a small bowl combine sugar, vanilla sugar and cinnamon.
Cream the butter with a spoon until creamy and spreadable.

Assembling and baking:
Transfer the risen dough to a lightly floured work surface and punch some of the air out.
Grease a 30x40cm baking tin with butter.
Roll out the dough to a 35×55 cm rectangle so that the longer side is closest to you. Mark off a 2cm border along the edge of the dough closest to you. Spread the butter over dough, making sure to leave the 2cm border edge clean (so that you can seal the roll). Sprinkle the cinnamon sugar mixture over the butter, making sure not to sprinkle on border edge. Gently press the cinnamon sugar mixture with the palms of your hands so that it sticks on the butter.
Using a pastry brush, brush a bit of water on the border edge of the dough. Roll the dough gently towards you into a log, pinching gently to seal and keep it rolled up. Using a sharp knife, trim the left and right ends of the log (approximately 2cm on each side).
Cut the log into 4cm pieces and transfer them to a baking tin, cut side up, so that they are at least 1.5cm apart from each other and the sides of the tin.

You can freeze the rolls a this point. Cover the tin with aluminum foil and store in the freezer for up to two months. When you want to bake the rolls, take them out of the freezer the night before and leave at room temperature to thaw and rise for 10-12 hours before baking. Then proceed according to baking instructions.

At this point you can also store the rolls in your refrigerator overnight if you don’t want to bake them right away. Just take them out of the fridge at least 2 hours before baking so they reach room temperature and bake according to instructions.

If baking the same day, cover the tin with plastic foil and a kitchen towel and let them rise for 1 hour. During that period, the rolls should rise enough to touch each other and the sides of the tin.
Preheat the oven to 170°C.
Bake the rolls for 20-25 minutes or until they are a nice golden brown colour. Let them cool a bit in the tin and serve warm.