Fougasse Monégasque

Ingredients

• 500g bread flour
• 10g active dry yeast
• 300ml warm water
• 50ml olive oil
• 1 tsp salt
• 2 tbsp orange blossom water
• 50g candied orange peel, chopped
• Anise seeds, for topping
• Coarse sugar, for topping

Instructions

1. 1Dissolve the yeast in warm water with a pinch of sugar and let stand until foamy.
2. 2Combine the flour and salt in a bowl, then add the yeast mixture, olive oil and orange blossom water.
3. 3Knead into a smooth, elastic dough, then fold in the chopped candied orange peel.
4. 4Cover and let rise in a warm place until doubled in size, about 1 hour.
5. 5Preheat the oven to 200°C (400°F).
6. 6Shape the dough into a flat oval and cut several slits or holes through it in a decorative lattice pattern.
7. 7Sprinkle with anise seeds and coarse sugar, then bake for 18-20 minutes until golden.
8. 8Cool slightly before slicing and serving.

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