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Anise fougasse

Anise fougasse recipe - Dissolve yeast in milk in a small bowl and set aside until creamy on top. Combine flour and sugar in an electric mixer fitted with a dough hook

By Lisa Featherby
  • Serves 4
  • 20 mins preparation
  • 15 mins cooking plus proving
Anise fougasse recipe
Anise fougasse recipe

This bread is best made fresh and served straight from the oven, but it can be baked ahead and gently reheated. It's delicious warm, slathered with butter and honey.

Ingredients

  • 14 gm dried yeast (2 sachets)
  • 75 ml milk, at room temperature
  • 350 gm bread flour, plus extra for dusting
  • 30 gm raw caster sugar
  • 2 eggs, at room temperature
  • 2 tbsp olive oil, plus extra for greasing
  • 2 tsp whole aniseed (see note), ground with a mortar and pestle
  • 70 gm butter, softened, plus extra melted for brushing
  • Eggwash, for brushing
  • Raw honey and cultured butter, to serve

Method

Main
  • 1
    Dissolve yeast in milk in a small bowl and set aside until creamy on top. Combine flour and sugar in an electric mixer fitted with a dough hook. Add eggs, oil, aniseed and yeast mixture, and knead on medium speed until smooth and elastic (5-10 minutes). Gradually add softened butter, mixing continuously until incorporated. Transfer to a lightly oiled bowl, cover and stand in a warm place until doubled in size (1½-2 hours).
  • 2
    Knock back dough, then divide in half. Roll each piece on a lightly floured surface into a rough 20cm x 10cm rectangle. Cut slits in bread and gently pull apart to open slightly, then transfer to trays (or a single large tray) lined with baking paper, cover and stand in a warm place until doubled in size (1 hour).
  • 3
    Preheat oven to 200C. Brush bread with eggwash, dust lightly with flour, and bake until dark golden (12-15 minutes; if you’re using two oven trays, swap them halfway through cooking). Serve fougasse warm with butter and honey.

Notes

Whole aniseed is available from select delicatessens, independent grocers and Herbie’s Spices (herbies.com.au).

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  • Author: Lisa Featherby