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The fougasse is a simple flatbread, provençal origin. Any other homemade bread is it different fancy baking (in the form of leaf or ear), and various additives in the dough, such as fried onions, various vegetables, olives, anchovies, herbs, etc. On the website there are several recipes for this bread, but I think maybe my version will be useful to someone. Try to cook, very tasty!
Ingredients for The fougasse
- Flour - 250 g
- Sugar - 10 g
- Salt - 0.5 tsp.
- Salt - 1/4 tsp
- Yeast - 1 tsp.
- Water - 150 ml
- Butter - 15 g
- Red onion - 1 piece
- Bacon - 60 g
- Cheese - 100 g
- Black pepper - 1/4 tsp
- Thyme - 0.5 tsp.
- Basil - 0.5 tsp.
- Olive oil - 4 tsp.
Step by step instruction of cooking The fougasse
Yeast dough I usually get mixed up using the bread machine, but You can knead it in the usual way. In the bucket of a bread machine pour warm water, add yeast and leave for 5-10 minutes.
Add the sifted flour, sugar, salt, softened butter.
Place the bucket in the bread machine and include the mode of kneading.
Shift the dough in a bowl, cover with film and put in a warm place until dough increase in volume in 2-3 times.
At this time, and peel my red onion, cut cubes.
A little salt, onion and fry on olive oil until tender.
Bacon cut into pieces
Fry in olive oil until Golden brown (oil can not add, because bacon himself allowed the fat).
Onions and bacon to cool.
Cheese cut into cubes, approximately 1*1 cm.
For making pellets, we also need sea salt medium grind, dried thyme (thyme) and dried Basil.
Mix sea salt, ground black pepper, dried Basil and thyme.
The cooled onion and bacon mix and cheese.
When the dough will increase in volume by 2-3 times,
Shift it on the table, knead well.
Divide the dough into 7 equal parts, cover with film and leave for 10 minutes to rest.
Then roll a piece of dough into a small circle
Put in a filling of cheese, onion and bacon.
Samipya the dough, shaping the ball.
Billet cover with film and leave for another 10 minutes.
Billet is rolled with a rolling pin into an oval.
With a knife make incisions, resembling the veins of the leaf.
A form shrouded with baking paper.
Carefully transfer the scones on the baking tray
Lubricate them with olive oil,
Sprinkle with mixture of salt, herbs and black pepper.
Cover a baking sheet with foil and give bread to increase in volume in 2 times (if You have a baking pan low, it is better to cover cakes a large bowl, as the film will touch pellets, and some herbs and spices will be left in it).