Fougasse
★
★
★
★
★
8 rates
Preparation : 15 min
Cooking : 15 min
Total time : 3 h Rest : 2 h 30
1 fougasse
250 g strong white bread flour
150 ml water
30 ml olive oil
7 g yeast
5 g salt
10 ml olive oil
2 g thyme
100 g pitted black olives
Associated products
Tips
You can garnish the fougasse by adding cherry tomatoes, cheese, etc ...
RECIPE STEPS
1
If you are using dry yeast, stir it into the water with a fork for 5 minutes or until it dissolves. Leave to rest for 1 minute.
2
Place the flour, salt, oil and yeast liquid in the food processing bowl fitted with the dough blade.
- 250 g strong white bread flour
- 150 ml water
- 30 ml olive oil
- 5 g salt
3
Switch on. Blend until a soft dough has formed (about 1 minute).
- 100 g pitted black olives
4
Transfer the dough to an oiled dish. Cover with cling film.
Leave to rise for 1 hour 30 minutes.
5
Gently fold the dough over twice and cover with cling film or a damp cloth.
Prove for 30 minutes.
6
Gently lift the dough out of the dish. Place it on a baking tray lined with baking parchment,
Take care not to squash the air bubbles.
7
Use a rolling pin to gently roll out the dough to flatten it and give it an oval shape.
8
Fold it in 2. Brush with the olive oil.
- 10 ml olive oil
9
Spread the dough so that it fits the width of the tray. This process will make it possible to create the holes in the fougasse.
Using a sharp knife blade, make notches on the dough.
10
Leave to rise for another 15 to 30 minutes.
11
Meanwhile, preheat the oven to 240°C (gas mark 8/9).
12
Bake the fougasse for about 15 minutes. Enjoy warm or cold.
13
When cooked, brush the fougasse with olive oil and sprinkle over thyme.
- 10 ml olive oil
- 2 g thyme
