Fougasse is a typical Provençal loaf somewhat similar to the Italian focaccia. (but let’s be honest, IT IS NOT 🙂 ) The French version is commonly rolled out and formed into the shape of a leaf, or an ear of wheat and is delicious with any dip or even on its own.
To make 2 fougasses
- Fresh yeast 6g
- Water 180g
- Wheat flour (french T65) 280g
- Extra virgin olive oil 20ml
- Salt 6g
- Herbs of Provence 10g
- Black Olives 110g
Make the dough: combine the fresh yeast, flour, herbs de Provence, and salt. Mix the dough for about 7 minutes.
Add slowly the olive oil to the dough. Mix until all is well combined.
Leave the dough rise for about half an hour, covered, in a warm place. Then, put the gas off with your hand, and make a flap, add the black olives.
Leave the dough rise again for half an hour in the same warm place. Divide the dough in two equals, give them the form of fougasse and leave them covered for about an hour.
Preheat the oven at 260 Celsius degrees and bake them for about 10 minutes.
You will need:
- 300g whole wheat flour (I’ve used the french one: T110)
- 180ml warm water
- 15g fresh yeast
- 1 teaspoon of cane sugar
- 1 teaspoon of salt
- 2 teaspoons of extra virgin olive oil.
As usual in baking, mix the water and yeast together, and let sit for about five minutes until the yeast is dissolved. (to control the temperature of the water if you can put a finger in the water and it’s not “burning” it is fine) Then add the sugar. Set aside.
In another mixing bowl, add the salt. Cover with the flour. Adding the liquid (yeast+water), knead the dough for about 5-7 minutes, until the dough is smooth and elastic. Add finally the olive oil. Knead again.
Let the dough rise for about an hour (until it doubled). Divide the dough in 6 equal pieces. Let the pitas rise for another 10-15 minutes. In the meantime preheat your oven at 230°C. After that, using a floured rolling pin, roll the pitas (0,5cm thick)
Put the pitas in the oven at 230°C for about 10 minutes.
My recipe makes 6 pitas and you can of course freeze them. They are perfect for Vebabs!
Focaccia for me is a special treat on special occasion but some people I’ve met in Sardinia can eat it every day. It has soft texture and you can feel the “fat” of the olive oil. Plus, this combination of herbs and cherry tomatoes is kind of insane!… I don’t have the Nonna’s recipe but I share with you this basic one I’ve learnt when I was doing CAP Patissier and I had a short bread-baking formation.
- Fresh yeast 15g
- Water 200g
- Wheat flour 400g
- Extra virgin olive oil 40ml
- Salt 1/2 teaspoon
- Herbs you like: origano, hemp seeds, basil, onion…Make it tasty 🙂
- Cherry tomatoes, a dozen cutted in half
Make the dough: combine all ingredients except the cherry tomatoes and a little bit of olive oil (5ml).
As usual in bread baking, leave the dough rise for about one and half hour – until it doubled. Then, put the gas off with your hand, and put in the mold, use the rest of the olive oil and add the cherry tomatoes. Leave it rise for 15min and, in the meantime, preheat your oven at 170°C.
Bake it for about 25 minutes.
You can enjoy it as simple as it is or make a Guacamole sauce or any other dips you like.
Can also add olives if you’d like (do not put the salt in this case, as they are really salty) – result is like this