Fougasse provençale

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Preparation

500 g plain flour
300 ml water
7 g dried yeast
50 ml olive oil
12 g salt
Put the flour, water and yeast in a mixing bowl and mix on the lowest setting for 2 minutes. Add the olive oil and mix for 4 minutes. Add the salt and mix for 4 minutes. Then knead the dough on the highest setting for 5 minutes. Place the dough in a mixing bowl, put it in the cooking space and leave to double in volume.
Professional baking proofing 32°C for 1 Hrs
Olive oil
Grease the baking tray with a little olive oil. Place the dough on the baking tray and form into the shape of a leaf with both hands. Drizzle plenty of olive oil over the dough. Make the leaf pattern and holes in the dough.
15 olives, green, pitted
½ sprig of rosemary
Fleur de sel
Halve the olives and pull the rosemary needles from the sprig, then scatter both over the dough. Sprinkle over the fleur de sel. Leave the dough to rest again for 30 minutes.
Appliance preheating
(Pre-)heat cooking space to 200°C with Pizza Plus
Press the olives firmly into the dough again. Put the baking tray into the preheated cooking space. Bake.
Put the food in
Pizza Plus 200°C for 25 Mins
Olive oil
Fleur de sel
Brush the baked fougasse with olive oil and sprinkle with fleur de sel.

Lined baking tray

Quantity Ingredient
300 ml water
½ sprig of rosemary
Fleur de sel
15 olives
50 ml olive oil
7 g dried yeast
12 g salt
Olive oil
500 g plain flour

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