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THE FIRST BREAD OF THE HARVEST

THE CHALLENGE

“Fougasse is a flatbread and belongs to the same family as focaccia. Traditionally, before home ovens were introduced, flatbreads were cooked under the cinders in the hearth – in fact, fougasse comes from the Latin word ‘focus’, which means ‘hearth’. The fougasse’s impressive looks came about because it was customary to mark the harvest each year with a flatbread made from the first cut of wheat, shaped to resemble a wheatsheaf. It’s a great loaf, crunchy on the outside and soft inside. Today, this is one of the first recipes I get students to bake at my cookery school, The Bertinet Kitchen. When the loaves come out of the oven I see everyone wearing what I call the ‘fougasse grin’ – they can’t hide the sheer pride in what they’ve just made.”

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About delicious. Magazine

Autumn is upon us, the nights are drawing in – all the better to cosy up with Nigella’s simple chicken supper, Olia Hercules’ allotment recipes and Hugh F-W veggie treats with Ottolenghi and GBBO’s Prue Leith bringing the puddings. As if all that wasn’t enough there’s Richard Bertinet’s harvest fougasse and 16 pages all about lovely melty cheese, plus pumpkin recipes, cheese scones and, cue fanfare, the winners of the delicious. Produce Awards 2017.