C3 Vanilla Build

at the farm
23 - 25 August 2024

Halloween masks - by Lizzie Acker

Halloween masks - by Lizzie Acker

Preparation time: 1 - 2 hours

Cooking time: 10 - 30 minutes


  • 300g strong white bread flour, plus extra for dusting
  • 5g fine salt
  • 7g sachet instant yeast
  • 2 tbsp garlic oil
  • 225 ml warm water
  • 4tsp zatar mix
  • Plain flour for dusting


Line baking tray with baking parchment

Put the flour, salt and yeast into the bowl of a freestanding electric mixer, fitted with a dough hook. (Don’t put the salt directly on top of the yeast).

Add the olive oil and water. Mix on a low speed, then as the dough starts to to come together increase to a medium speed for 12 minutes on a medium speed.

Add the zatar mix and mix for one minute until the herbs are evenly distributed in the dough.

When ready tip the dough into the oiled container. Cover and leave to rise until it has at least doubled in size – this should take about an hour.

Carefully tip out the dough onto the prepared baking sheets and spread out into flat ovals.

Use a pizza cutter or knife to cut in a face

Place the baking sheets inside large plastic bags and leave to prove in a warm place for 20 minutes.

Preheat the oven to 220C/200C Fan/Gas 7.

Cover the masks in plain flour and bake for 15–20 minutes, or until the fougasse sounds hollow when tapped on the base.

Don't forget to take snaps of your Halloween masks, tagging both @thebigfeastival and @lizzieacker_

For more inspiration, check out Lizzie's TikTok video here.

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