A fougasse is a Provencal bread with a soft crust, thick and soft crumb, made from flour, yeast and olive oil, which can be slightly sweetened or decorated with onions, black olives, anchovies or bacon.
A fougasse is enjoyed as an aperitif accompanied by marinated buffalo mozzarella, olives, raw ham and a nice tomato salad with dark balsamic.
GOURMET FOAGASS
8 servings
Preparation: 45 minutes
Cooking time: 25 minutes
INGREDIENTS
- 300g. water
- 1 C. teaspoon of yeast dehydrated baker's
- 500g. regular flour or Gluten Free flour
- 1 C. teaspoon of salt
- 1 C. 1 tbsp Italian seasoning or Provence herbs
- 30g. ofsweet olive oil
- 60g. pitted olives
- 100g. diced mozzarella
- 10g. fresh basil leaves
- 40g. prosciutto strips
- 1 C. teaspoon of fleur de sel or Guérande salt
PREPARATION
- Place the water and yeast in the bowl. Cool for 3 minutes.
- Add the flour, Italian seasoning, salt and olive oil. Knead for 3 minutes without a cup.
- Add the prosciutto, pitted olives, fresh basil leaves and diced mozzarella. Knead for 20 seconds with a cup. Leave to grow in the bowl for 30 min with the cup.
- Preheat the oven to 425F and prepare a baking sheet covered with parchment paper brushed with olive oil..
- At the end of the proofing time, degas the dough in the bowl and knead for 30 seconds. Pour the dough onto the oiled parchment paper. With oiled fingers, roughly spread the dough then make 6 cuts of approximately 6 cm on the cob. Lift and stretch the dough to open these cuts.s.
- Brush the top of the focaccia with olive oil and sprinkle with fleur de sel.
- Bake for 25 min at 425F..
- Eventually, once out of the oven, add a little olive oil with a brush to the surface of the fougasse.
*CONSERVATION : 2 days. Return to the oven for a few minutes before tasting (or in the toaster)
*VARIANTS You can modify the toppings: just olives, just cheese, etc. But be careful not to exceed 200 g. maximum toppings..
ENJOY YOUR FOOD!
This recipe is a creation of the collaborator of Olives et Gourmandises, FANNÉLIE STAMMÉGNA.