Gorgonzola & rocket fougasse
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6 rates
Preparation : 15 min
Cooking : 20 min
Total time : 2 h 55 Rest : 2 h 20
Equipment
Baker's blade
4 people
16 g of fresh baker's yeast
340 g of strong bread flour
5 ml of olive oil
1 tsp of salt
100 g of gorgonzola
20 leaves of rocket
1 tsp of thyme
1 tsp of rock salt
1 tsp of olive oil
Associated products
Tips
Alternatively, prove the dough in the stainless steel bowl on EXPERT programme 30 minutes / speed 0 / 35°C.
RECIPE STEPS
1
Crumble the fresh baker's yeast into the metal bowl and add 200 ml of lukewarm water. Run the programme.
The programme will stop after a minute.
- 16 g of fresh baker's yeast
Bread/Brioche
02:00 / 5 /
2
Add the flour, olive oil and salt then press Auto to finish the programme.
- 340 g of strong bread flour
- 5 ml of olive oil
- 1 tsp of salt
3
Remove the dough from the metal bowl and roll into a ball.
Place it into a deep dish, cover with a damp cloth and leave it at room temperature (and away from draughts) for 2 hours to double in volume.
4
Divide the ball into 4 pieces and knock out the gas by kneading them lightly on a floured work surface.
Flatten them by hand to a thickness of about 1 cm.
5
Score the dough with a grignette (baker's blade) or a very sharp knife. Use your fingers to stretch and widen the holes where you have cut.
Leave the fougasse to rest under a dry cloth for 15 minutes at room temperature. Preheat your oven to 200°C.
6
Cut the gorgonzola into small cubes and place them onto the fougasse.
- 100 g of gorgonzola
7
Add a few rocket leaves onto the dough, then sprinkle over the dried thyme and sea salt. Drizzle over the olive oil.
- 20 leaves of rocket
- 1 tsp of thyme
- 1 tsp of rock salt
- 1 tsp of olive oil
8
Transfer the fougasse onto the baking tray (covered with baking paper) and bake for 15 to 20 minutes.
9
Sprinkle the fresh rocket on top of the fougasse upon removing it from the oven.
- 20 leaves of rocket
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