Panéo

Fougasse

Weight

Ingredients

Flour (type 55)720 g
Salt15 g
Cold water430 ml
Fresh cubed yeast42 g
Olive oil75 ml

Time

1h

Instant dried yeast equivalent: 14 g

Close your eyes and you're in Provence: an ordinary dough fragrantly laced with olive oil, delicious with salads and raw vegetables! All that's missing is the song of the cicadas!

Instructions

  1. Mix the flour, salt and oil in a bowl.
  2. Stir the water into the yeast and add to the bowl.
  3. Blend with a spatula until you have a smooth dough and finish by kneading with a rolling pin.
  4. Shape the dough into a ball, put it back in the bowl and cover with a cloth. Leave to rest for 30 minutes in a warm place.
  5. Take the ball of dough, divide it into 5 equal pieces and leave to rest, covered, for 10 minutes. Roll out 5 triangles each 1.5 cm thick using a rolling pin. With the aid of a knife, make 6 diagonal cuts through the body of the dough on each triangle. Place them on 2 baking sheets and leave to rest, covered, for 1h.
  6. Brush the dough triangles with water to moisten them. Put them in an oven pre-heated to 230°C and bake for 15 minutes.
  7. After removing them from the oven, brush your fougasses with olive oil.
Panéo

Tablespoons conversion