Fougasse

Summary

Ingredients

• 1 bag / s yeast
• 500g flour
• 300 ml water, lukewarm
• 60 ml olive oil
• 2 tablespoon salt (fleur de sel)
• 3 tablespoon honey
• olives
• N / A Tomato (s), dried

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Instructions

1. Dissolve the yeast in the lukewarm water. Stir in 50 ml of olive oil and honey. Pour this mixture into the flour and knead into the dough with your hands. Add salt and continue kneading until the dough is nice and smooth.
2. Divide the dough into three parts and shape into balls. Knead the olives under one part and the dried tomatoes cut into pieces under the second part. Shape into balls again.
3. Place these balls in a greased bowl, cover with a cloth and let rise in a warm place for 1 hour. The volume should double.
4. After the rest period, spread out a ball of dough with your hands and form an oval. Make 5 cm cuts with a knife and then spread them out with your fingers.
5. Place the fougasse on a baking sheet lined with baking paper, cover with a cloth and let rise for 1/2 hour. Then put in the oven at 250 ° C for 15 minutes.
6. The fougasse goes well with an aperitif or picnic. You can also eat it straight or with goat cheese, tapenade or brandade de morue.
7. There are many variations, with all the herbs of Provence (rosemary, thyme ), garlic, or anchovies. There is something for everyone, but in the end it just tastes like Provence.

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