Dinner Party: Sun Dried Tomato Fougasse

As my regular readers will know, I held my first ever dinner party this week and it went really well - even if I do say so myself! - mainly because I chose recipes that, in the most part, can be prepared ahead and this gorgeous bread is no exception.

I always think it's a good idea to have food out when guests arrive so they can have a bit of a nibble while waiting for other guests to arrive and while having their first couple of drinks before they're moved into the dining room. 

This French show stopper is a yummy version of the Italian focaccia. It is shaped like a massive leaf and is ideal for "tearing and sharing". Dotted with jewels of sweet sun dried tomatoes and wonderfully light in texture, I guarantee your friends will love it!

In terms of difficulty, the dough is pretty simple to knock up the only hardship is the fact that it does require quite a bit of kneading but I can think of worse ways to rid yourself of bingo-wings and once you get into the rhythm of kneading it becomes quite therapeutic!

Sun Dried Tomato Fougasse

500g strong white bread flour, plus extra for dusting

2 tsp salt
2 tsp fast-action dried yeast
300ml water
Leaves of 4 sprigs of fresh thyme (can used dried)
small jar of sun dried tomatoes, drained
vegetable oil
3 tbsp milk
handful of ice cubes

Preheat the oven to 200C and dust a large baking tray with flour

Mix the flour, salt and yeast in a large bowl and mix until well combined. Make a well in the centre of the mixture and steadily pour in the water until the dough is loose and easy to knead, but not too sticky

Knead the dough for 10 minutes on a lightly floured work surface, or for 5 minutes in an electric mixer fitted with a dough hook.

Add the thyme and knead for a further 30 seconds, or until it is well combined. Put the sun-dried tomatoes in the middle of the dough and then fold the edges around it to cover and knead it for a further minute.

Place the dough mixture on a dusted work surface. Shape it into a ball, making sure the top is taught and smooth. Using a rolling pin, roll it out into a rough oval shape.

Cut slashes in the loaf to look like a fern leaf with a knife or razor blade, and then open the slashes apart with floured hands.

Cover loosely with oiled cling film (you may need several pieces). Leave to rise in a warm place until the dough has doubled in size, approximately for one hour.

Once risen, remove the cling film, brush the dough with milk and place in the hot oven. Throw the ice cubes into the base of the oven before closing - this will prevent a crust from forming too quickly and will help to ensure a good rise. 

Bake for 30–35 minutes, or until the bread is well-risen and golden brown. It will come off the tray once fully cooked too.

To serve, either keep the bread whole or cut into chunks and serve with homemade aioli

Recipe edited from Lorraine Pascale

TIP: The bread will keep for a few days in a bread tin and can be reheated whenever you're ready to serve. Brush again with milk and put in the oven at 180 for 5-10 minutes.