Fougasse is Provence and Provence is Fougasse.
Tasty, easy to make and personalize.
Ingredients (for
1 large pastry)
For pastry:
500 g flour
1 tablespoon olive oil
1 egg yolk
1 teaspoon fine salt
For leaven
10 g baker's yeast
125 g flour
250 g warm water
Procedure
First, prepare the leaven. Dilute
the yeast in 150 g of warm water. Add flour. Mix until you obtain
homogenous pastry.
Cover it with a cloth and let it rest
for 12 hours in a warm place. Add salt, olive oil and flour. Knead
vigorously until the pastry is supple and smooth. Let the pastry rise again under a cloth for an hour.
Knead the pastry again and roll it out. Cut
8 small rectangles out of the pastry. Spread them out a little so
that they don't stick to each other. Let them rest for 30 minutes. Brush the egg
yolk on to give it that golden color.
Preheat the oven to 230°C. Lightly oil an oven
pan and put the pastry in the oven for 25 minutes. Remove from the pan.
How to Serve :
Serve as base for all types of spreads like tapenade, anchoiade etc.
You can innovate by placing lardons and/or olives on the pastry
and folding it over before brushing on the yolk. You'll also see Fougasse with
"sculptured designs" cut in the dough... so, use your imagination.
