Herb ficelles - recipe

Herb ficelles

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  1. 1

    Place the flour into the bowl of a freestanding mixer with the dough hook attached. Put the yeast on one side and the salt on the other, then add about ¾ of the water and mix slowly. Alternatively mix by hand in a mixing bowl.

    For this step you'll need:

    • 250g Strong white bread flour
    • 1 Easy bake yeast sachet (7g)
    • 5g Sea salt
    • 150ml Warm water
  2. 2

    When the dough starts to come together add the rest of the water and mix for 6-8 minutes on a medium speed, until the dough is quite wet and stretchy. Next add the olive oil and mix for a couple of minutes. If mixing by hand, knead for about 10 minutes until stretchy.

    For this step you'll need:

    • 1 tbsp Olive oil
  3. 3

    Line two baking sheets with baking parchment.

  4. 4

    Gently tip the dough onto a floured surface, and very carefully pat the dough into a rectangle that’s about 6-8cm deep. It’s a good idea to dust the top of the dough with flour as well as it makes it less sticky and easier to shape.

  5. 5

    Cut the dough into 8 strips, starting at the long edge. Stretch each one out until they are about 20cm or as long as your baking sheet.

  6. 6

    Lay the strips onto the baking sheets leaving gaps in between. Lightly brush the tops with olive oil then sprinkle over some mixed herbs.

    For this step you'll need:

    • 2tsp Dried mixed herbs
  7. 7

    Place the trays into large clean plastic bags or cover with lightly oiled cling film, and leave to prove for about ½ hour.

  8. 8

    Preheat the oven to 230°C (fan 210°C, gas mark 8).

  9. 9

    Bake in the oven for 10-15 minutes, then bring out and leave to cool before transferring onto a wire rack to cool completely.

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