Description
Fougasse so-called "classic" olive bread, very tasty and incredibly flavorful. The idea with variations learned from Saloniki in her book "About Provence".
Ingredients
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Flour
0.5 kg
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Salt
1 tsp
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Olive oil
60 ml
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Yeast
0.5 pack
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Water
300 ml
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Tomato
2 piece
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Ham
9 slice
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Cheese
50 g
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Garlic
1 tooth
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Spices
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Tomato
9 piece
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Olives
5 piece
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Garlic
1 tooth
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Spices
Cooking
The flour along with the salt sift into a bowl, add half a pack of dry yeast.
Gradually add warm water and oil, knead the dough. Cover with a towel and set to go.
When the dough has risen, divide it into four pieces, form balls and leave to rest for another 30 minutes.
Prepare the filling. Ham and fresh tomatoes cut into thin slices. Olives cut into four parts, RUB cheese on a coarse grater, finely chop the garlic.
Roll the dough into an oval on one side lay out the slices of ham, fresh tomatoes, sprinkle with chopped garlic and herbes de Provence, sprinkle cheese.
Cover the second half of the dough pressing the edges, make three cuts. Put on a baking tray before baking to give a good rise.
Roll the dough into an oval again and put to one side sun-dried tomatoes, black olives, chopped garlic, sprinkle with herbs de Provence.
Cover with second half of dough and squeeze well it can be lightly rolled with a rolling pin.
Make test cuts in the form of sheet, lightly sprinkle with flour and leave to rise. Bake both in the oven preheated to 220 C for 15-20 minutes.
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