Oil base breads are probably what I am best at and what I enjoy the most to knead. After I’ve through the classis foccacia, fougasses etc, I wanted to invent my own recipes. My first one is a sesame fougasse. I used 250g of flour, 120g of water, 14g of sordough, 3g of dry natural yeast, 50g of sesame (grilled and soaked in water), 5g of salt, 10g of sesame oil, 10g of olive oil. I proceed exctly as for regular fougasse. And once baked I applied sesame oil instead of olive oil. Delicious with pretty much anything, sesame suits well cheese like brie, and salads.
