Fouace mediterranean style



Water500 ml
Salt12 g
Special wheat flour550 g
Rye flour (type 170)150 g
Fresh yeast9 g
Capers60 g
Green olives100 g
Olive oil14 ml
Camargue rock salt1 sps


3 h 39

Instant dry yeast equivalent: 3 g

A tasty innovative idea for accompanying drinks. You'll be whisked off to Provence and its sunshine with this speciality bread.


  1. Add the ingredients to the pan in the following order: water, capers, olives and salt.
  2. Then add the two types of flour and the dried yeast.
  3. Place the pan in the machine. Select programme 2, the weight of the loaf and the colour of the crust desired. Press 'start - stop'.
  4. Cut the tomato into slices. 30 to 45 minutes before the end of the cycle, open the machine and check to see how the dough is baking: if it is sufficiently firm to the touch, brush the top of the loaf with olive oil, arrange the tomato slices on top and sprinkle with Camargue rock salt.
  5. At the end of the cycle, switch off the machine, take out the pan and turn out the loaf

Tablespoons conversion