- 250 T55 flour (bakery flour)
- 250 durum flour
- 150 boiled potatoes
- 8 Tbs EVO oil
- 25 g fresh yeast (8g dry)
- 1 Tbs salt
- 1 tsp sugar
- 300 ml warm water
- 20 cherry tomatoes
- oregano, coarse salt
Mix the flours, salt, add masshed potatoes, 6 Tbs EVO oil, the yeast disolved in 100 ml warm water and sugar. Add 200 ml water and knead a soft and smooth dough.
Brush a 30×40 cm baking sheet with 1Tbs EVO oil, pat the dough with your hands, brush with 1 Tbs oil. Garnish with halved tomatoes, olives, coarse salt and oregano.
Cover and allow to rest until doubles in bulk.
Bake for 25-30 minutes, at 200°C.
For a 500g fougasse, we need:
- 325 g flour
- 180 g water
- 10 g fresh yeast (or 3,5 g dry)
- 1 tsp sugar
- 2 Tbs olive oil
- 5 g salt
- sundried tomatoes (or confit)
- red bell pepper
- yellow bell pepper
- black pitted olives
- spring onion, or red onion
- garlic cloves
- basil leaves
- anchovy filet
- olive oil
Warm the water to room temperature and then use a little of it to dissolve the yeast. Add sugar and pour over sifted flour.
Add olive oil, salt and the rest of the water. Combine well and knead for around 10 minutes. The dough should be smooth and elastic. Place in bowl, cover with a damp cloth and leave to prove for 1-1,5 hours.
Turn the dough out of the bowl and pat it in a circle, spread half of filling on half of surface
slightly press it onto dough, fold the unfilled part over filling, then roll to shape an oval.
Cut the fougasse: 2 vertical cuts in the middle and other 2 on each side. Garnish with the rest of ingredients and gently press it into dough.
Brush the edges with water and dust them with Parmesan cheese grated.
Bake at 240 for 30 minutes (protect the garnish to became dark, with aluminium foil)
The fougasse should be a nice golden brown colour.
Remove from oven and brush with olive oil.
You’ll get a wonderful leaf.