|Preparation : 15 min||Resting : 1 hr 30 min|
|Cooking : 15 min||Equipment :|
|Difficulty :||Rating : 2 rates|
|Download the recipe :|
|Programmes :||accessories :|
|100||g stoned black olives
|2||tsp olive oil
|fresh thyme leaves
|1||sachet easy blend yeast (7g)|
|150||ml cold water|
|20||g sea salt|
|250||g bread flour|
|50||ml olive oil|
|1||Put the yeast, the water, the flour, 5g salt and the olive oil in the metal bowl. Start|
the BREAD/BRIOCHE programme. If the ingredients are not well combined, restart
the programme by pressing Auto.
|2||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 in a warm place to rise for 30 minutes or until it has doubled in size.
|3||While the dough is rising for the second time, preheat the oven to 240 °C (230 °C|
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.
|4||Spread the dough roughly with the palms of the hands, flattening with the fingertips|
until it is about 1cm thick. Garnish one half of the dough with the olives and thyme
leaves, brush the edges with water, fold the other half over to form a type of
turnover. Brush with olive oil, sprinkle with sea salt and bake for 15 to 20 minutes.
Serve warm or cold.
This receipe works every time simple easy to do