Anchovy fougasse
★
★
★
★
☆
11 rates
Preparation : 15 min
Cooking : 15 min
Total time : 2 h Rest : 1 h 30
1 fougasse
250 g bread flour
0.5 sachet dried yeast
1 tsp of salt
50 ml of olive oil
150 ml of cold water
2 tsp of olive oil
150 g of anchovy paste
Associated products
Tips
The result may vary depending on the flour used.
RECIPE STEPS
1
Put the yeast with the water into the metal bowl and run the program.
- 150 ml of cold water
- 0.5 sachet dried yeast
Bread/Brioche
02:00 / 5 /
2
When the program stops, open the lid, add the ingredients and restart the program by pressing Auto.
- 250 g bread flour
- 1 tsp of salt
- 50 ml of olive oil
3
Place the dough in an oiled bowl, cover with oiled clingfilm and set aside to rise for 1 hour.
4
Gently fold the dough twice in the bowl, cover with a damp cloth and set aside somewhere warm to rise for 30 minutes or until it has doubled in size.
5
While the dough is rising for the second time, preheat the oven to 240°C.
6
Line a baking tray and gently place the fougasse dough on top.
Be careful not to knock out the air bubbles.
7
Spread the dough roughly with the palms of your hands.
Flatten the dough with the fingertips until it is about 1cm thick. Garnish one half of the dough with the Anchovy paste and brush the edges with water, fold the other half over to form a type of turnover.
- 150 g of anchovy paste
8
Brush with olive oil and bake for 15 to 20 minutes.
- 2 tsp of olive oil
9
Serve warm or cold.
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
