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My recipe

Fougasse aux herbs de Provence

If you like olive oil and herbs de Provence I would recommend you to make this fougasse, incredibly light and aromatic.

Fougasse aux herbs de Provence

  • 10 g fresh yeast
  • 150 ml water
  • 250 g flour
  • 1 tbsp olive oil + 1 tbsp
  • 1 tsp salt
  • 1 tsp sugar (optional)
  • 2 cloves garlic
  • 4 csp of herbs de Provence (rosemary, thyme, basil, majoram)
  • Rub the yeast into the sugar, add a bit of tepid water and leave aside for 10 min. Add in the rest of the water, gradually sieving the flour make a dough, knead for min 5 minutes. Add the oil and salt by the end
  • Shape the dough into a ball, place into a greased dish, cover with the cling film and leave at a warm place for 1 hour to rise
  • Chop the garlic finely, mix with the herbs
  • Add the garlic and herbs into the risen dough, knead again
  • Transfer the dough into a greased parchment paper. Flatten the dough into a rectangle, brush with the oil, cover with the cling film and leave to rise for 1 more hour
  • Preheat the oven together with the baking tray to 200C
  • Cut the rectangle in diagonal, dividing it in 2 triangles
  • With a very sharp knife (deep it into the oil or dust with the flour) make the slashes in each triangle, widen the slashes a bit with your hands
  • Brush the fougasses with the olive oil again, sprinkle with the herbs and bake for 20 min
  • Cool down on a wire rack

The fougasses stayed fresh even on the second day. I took fresh herbs, but the dried ones could also be used. I baked at 220C for 17 min.