Chocolate chip, almond and dried cranberry fougasse



Adapted from My Paris Kitchen by David Lebovitz
1 cup tepid water
1 teaapoon active dry yeast
1 tablespoon sugar
2 tablespoons olive oil, plus more for brushing
2 1/4 cups plus 2 tablespoons bread flour (335 g)
1 teaspoon salt
4 ounces (115 g) bittersweet chocolate, coarsely chopped
1/2’cup (60 g) toasted almonds, coarsely chopped
1/2 cup (70 g) dried cranberries, chopped
Finely grated zest of one orange
Flaky sea salt

Pour the water into a large bowl. Sprinkle in the yeast. Add the sugar and olive oil then stir in 1 1/4 cups of flour until a paste is formed. Let sit for 15 minutes until foamy.
Add the salt and remaining 1 cup plus 2 tablespoons (160 g) of flour. Mix. Turn ball over onto a lightly floured surface and knead for 5 minutes.
Add ingredients gradually.
* I did not have chocolate chips so I gave 115 g of dark chocolate a good pounding and got a good result.

First add the cranberries and peel.Knead them in briefly.Then add the chocolate.Then the almonds.
Mix for a few minutes til incorporated well. Lightly oil a large bowl and let it ruse for 11/2 hours or until doubled in bulk.

Line 2 baking sheets with parchment paper or lighyly coat them with oil.
Turn the dough over onto a lightly floured surface and knead briefly.

Cut into two equal pieces.
Use a rolling pin to flatten each piece into an oval shape approximately 6 by 8 inches.
Starting 1 inch from the edge, make a slit in the center, stopping 1 inch from tge other edge.
Then make similar slits
Looks like a kite shape.
Transfer the dough onto one of the baking sheets and pull the dough apart away from where you made the slashes, so the dough is about 8 by 10 inches. Repeat with the other half and let rise for an hour covered with plastic wrap.
Preheat oven to 375 (190) about ten minutes before you are ready to make the breads.
Remove the plastic and brush each bread carefully with a light coating of olive oil.
Dust with salt.
Bake the breads for 15 minutes, rotating the breads halfway through baking time. Remove and transfer to wire rack.
* Best eaten on the same day but keeps well for several days at room temperature.
*Freezes well for up to 2 months.
*Original recipe uses dried cherries and hazelnuts in the same amounts.

Enjoy! Xxxx Natascha