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Anchovy fougasse
| Preparation : 15 min | Resting : 1 hr 30 min |
| Cooking : 15 min | Equipment : |
| Difficulty : | Rating : 0 rates |
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Serves 1 fougasse
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| 150 | g anchovy paste (see recipe) |
| 2 | tsp olive oil |
| FOUGASSE DOUGH: | |
| 1 | sachet easy blend yeast (7g) |
| 150 | ml cold water |
| 250 | g bread flour |
| 50 | ml d'huile d'olive |
| 1 | tbsp salt |
| 1 | Prepare the FOUGASSE DOUGH: Put the ingredients into the metal bowl. Start the BREAD/BRIOCHE programme. If the ingredients are not well combined, restart the programme by pressing Auto. Place the dough in an oiled bowl, cover with oiled clingfilm and set aside to rise for 1 hour. Gently fold the dough twice in the bowl, cover with a damp cloth and set aside somewhere warm to rise for 30 minutes or until it has doubled in size. |
| 2 | While the dough is rising for the second time, preheat the oven to 240° (230° fan, gas mark 8/9). Line a baking tray and gently place the fougasse dough on top, being careful not to knock out the air bubbles. |
| 3 | Spread the dough roughly with the palms of your hands, flattening with the fingertips until it is about 1cm thick. Garnish one half of the dough with the Anchovy paste and brush the edges with water, fold the other half over to form a type of turnover. Brush with olive oil and bake for 15 to 20 minutes. Serve warm or cold. |
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
© Hachette Livre (Marabout) 2016
Chef’s tip
The result may vary depending on the flour used.
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