Fougasse dough
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4 rates
Preparation : 15 min
Cooking : 15 min
Total time : 2 h Rest : 1 h 30
1 fougasse
250 g strong white bread flour
50 ml oil
5 g salt
150 ml water
7 g dried yeast
Associated products
RECIPE STEPS
1
Stir the yeast into the water with a fork until it dissolves. Leave to rest for 1 minute.
- 150 ml water
2
Fit the food processing bowl with the dough blade. Add the flour, salt, oil and yeast liquid in the bowl.
- 250 g strong white bread flour
- 50 ml oil
- 5 g salt
- 150 ml water
3
Switch on. Process until a soft dough has formed (about 1 minute).
4
Transfer the dough to an oiled dish. Cover with cling film.
5
Leave to rise for 1 hour.
6
Gently fold the dough over twice and cover with cling film or a damp cloth.
Leave to prove for 30 minutes.
7
Meanwhile, preheat your oven to 240 °C (gas mark 9).
8
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.
9
Spread the dough out and press it gently to flatten it with your fingertips.
10
Scatter over the olives and thyme and then fold the fougasse in two. Brush with the oil.
11
Bake the fougasse for about 15 minutes. Eat warm or cold.
