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Fougasse dough

Fougasse dough

Preparation : 5 min Resting : 1 hr 30 min
Cooking : 15 min Equipment :
Difficulty :
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Serves 6 :
250 g strong white bread flour
50 ml olive oil
5 g salt
10 ml olive oil
150 ml water 
6 g fresh yeast
100 g pitted olives
1Stir the yeast into the water with a fork until it dissolves. Leave to rest for 1 minute.
2Place the flour, salt, oil and yeast liquid in the main bowl fitted with the dough blade.
3Process for 1 minute or until a soft dough has formed.
4With floured hands, transfer the dough to an oiled dish. Cover with cling film and leave to rise for 1 hour.
5Gently fold the dough over twice with floured hands and cover with cling film or a damp cloth. Prove* for 30 minutes.
6Meanwhile, preheat your oven to 240 °C (gas mark 9).
7Gently 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.
8Spread the dough out, flattening it with your fingertips.
9Scatter the olives and thyme over half the surface and fold the other half over. Brush with the oil.
10Bake for approx. 15 minutes. Eat warm or cold.
Chef’s tip

you can replace the olives with cherry tomatoes, cheese, etc


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