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Beer fougasse – Fougasse a la biere

A couple of weeks ago I was given as a present a fabulous book « Les meilleures Fougasses». The book with the beautiful recipes of the French flat bread. I will be sharing with you the best recipes. This particular fougasse I made 2 times for the last week, it is not only delicious, but also very “practical” if you can say so about the recipe. To make it you would need 30-40 min and you have fresh bread! I adjusted the recipe a bit to my taste.

Beer fougasse – Fougasse a la biere

  • 120 ml light beer
  • 250 g flour
  • 1,5 tsp baking powder
  • 1.5-2 tsp salt
  • 1-1.5 tsp honey
  • 20 ml drawn butter (vegetable oil)
  • 1 tbsp poppy seeds
  • 1 egg yolk
  • In a bowl combine the flour and baking powder
  • On a dry pan toast the poppy seeds
  • Mix thoroughly the beer, honey, salt
  • Gradually adding the flour make a smooth dough, add the butter at the end
  • Knead the dough for 10 min, shape into a ball, cover with the cling film and set aside for 15-20 min
  • Preheat the oven to 210C
  • Combine the egg yolk with 1 tbsp water
  • Roll out the dough into a rectangular 0,9 inch thick
  • Cut into the stripes of 2 inch
  • Make several slashes cutting through the dough
  • Brush with the egg yolk, sprinkle with the poppy seeds and bake for 20 min until golden

The amount of the salt and honey depends on you taste. Also it is very good to sprinkle the fougasse with the coarse sea salt (in this case take less salt for the dough). In the book they recommend to bake at 180C for 30 min, I baked at 210C for 18 min.