01. Stir the yeast into the water with a fork until it dissolves. Leave to rest for 1 minute.
02. Place the flour, salt, oil and yeast liquid in the main bowl fitted with the dough blade.
03. Process for 1 minute or until a soft dough has formed.
04. With floured hands, transfer the dough to an oiled dish. Cover with cling film and
leave to rise for 1 hour.
05. Gently fold the dough over twice
A
with floured hands and cover with cling film or
a damp cloth. Prove* for 30 minutes.
06. Meanwhile, preheat your oven to 240 °C (gas mark 9).
07. Gently lift the dough out of the dish and place it on a baking tray lined with baking
parchment, taking care not to squash the air bubbles.
08. Spread the dough out, flattening it with your fingertips
B
.
09. Scatter the olives and thyme over half the surface and fold the other half over
C
.
Brush with the oil.
10. Bake for approx. 15 minutes. Eat warm or cold.
Chef’s tip: you can replace the olives with cherry tomatoes, cheese, etc.
Fougasse
Preparation: 15 min Resting: 1hr30 min Baking: 15 min
1 fougasse
Dough
250g strong white bread flour
150ml water
50ml olive oil
6g fresh yeast*
5g salt
Flavouring
100g pitted olives
10ml olive oil
Thyme
46
A B C
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