I always thought FougasseSometimes called the French cousin of the focaccia, it was quite beautiful and I was able to see that he had a lot of tasty crust surface, but it was not until I tried that I understood the confusion: because you would have flattened and cut in your dough! Now I am a little obsessed and I will probably be in the future of all types of pasta for my crunchy fun for the miles. Blueberry walnut? Jalapeño Cheddar? Red Fife Fougasse’s memorabilia from the Broadtopia archives? Yes, yes and yes.
Does this precise recipe of olero-hourd yeast fougasse? It will be repeated in my house. As soon as I took a bite, I was tempted to finish a whole Fougasse and pretend to my family that I had only cooked one and not two. (I managed to stop by Fougasse, which is equivalent to about 1/4 of a wraps the best loaves you made. “
The use of the full wheat flour of Rouge de Bordeaux in the dough adds a complex spice flavor, but it is possible to perform flour replacements as needed, just add water slowly. The recipe was inspired by a baking powder fougasse with kalamata olives, herbs and peppers on the blog Add1TBSP. I used green olives that were originally full of garlic and jalapeños, but when I stayed them, I removed the filling (eaten), so only the olives were included in the dough. However, a little heat arrived in the bread and this was pleasant, so if I do it with undead olives, I could add a spoonful of ground jalapeños sooty or a couple of Calabrian chillies according to the original recipe.
Below is a video showing how to divide, pre-form, form and cut the Fougasse dough. The fermentation of mixing and bulk, which is not represented in the video, are outlined in the instructions and in the photo gallery below. In addition, the dough is very indulgent and you can adopt a different approach to add olives and herbs to the dough, or to the duration and temperature of the first increase.
https://www.youtube.com/watch?v=4kxemeh3nqy
Olives and leavening herbs from natural pasta
The combination of flavors and plots in this olive and herbs fougasses is simply exceptional. The golden crust is crunchy with olive oil and caramelized by hot cooking and green olives, rosemary, oregano, black pepper and the Rouge de Bordeaux aromatic wheat work together to create a bread that you will not want to stop eating.
Total time
1 hour, 5 minutes
Ingredients
- 250 gram bread flour (2 cups)
- 250 grams of full flour Rouge de Bordeaux (2 cups)
- 340 grams of water (1 1/3 cup + 1.5 tablespoons)
- 100 grams of starting natural leavening (1/3 cup)
- 25 grams of olive oil (2 tablespoons)
- 11 grams of salt (2 teaspoons)
- 105 grams of olives, lifts and quarters (1 cup)
- Optional 1 tablespoon of jalapeños chopped pickled
- 1 tablespoon of dried oregano, not packed
- 1 tablespoon of dry rosemary, not packed
- Additional salt and black pepper to be sprinkled on the dough just before cooking
Instructions
- Bread can be an ambient temperature process all day, or it is possible to refrigerate the dough during mass fermentation to resume the process the next day. My dough expanded by about 70% in 5 hours at room temperature, so I refrigerated it during the night. In the morning, I put it on the counter to end up increasing for a couple of hours, about 80% expansion. The division, pre-form and rest on the bench required 20-30 minutes. The final test was 1 hour. I cut and covered the Fougasse and cooked for 20 minutes. This adds until about 5 hours the second day.
- Mix the flours, water, natural leavening appetizer, olive oil and salt together in a large bowl. Cover and let the dough rest for 20-30 minutes.
- Add the olives and herbs to the dough, lengthening and bending until these additions are incorporated into the dough. This can also be done lamination or stand mixing.
- Transfer the dough to a straight wall container and let it rise to about 80% expansion. This may take 5-10 hours, depending on the temperature of the dough, or you could extend the process and refrigerate the dough as I did towards the end of the expansion.
- On a slightly floured work surface, divide the dough into two. Prehape in two balls and let the dough rest for about 20 minutes. Discovered it is fine.
- Assign two trays with parchment paper and fat the paper with olive oil.
- Place one of the balls of pasta on the parchment paper, flatten and stretch it in the shape of a long triangle with your hands and a rolling pin. Repeat with the second dough.
- Cover the dough with oiled plastic casing or place the sheets in attempted bags.
- Let the test of the dough 1-2 hours, until it is swelling.
- Set the oven rack so you can load both oven sheets, if possible, and start preheating the oven to 450f before the final test is complete.
- Using a wheel or pizza knife, make cuts to the dough. See this video For further instructions. Repeat with the second dough.
- Spray or brush the olive oil on the doughs and sprinkle with salt and pepper. If you are looking at sodium intake, sauté the salt in this passage while the olives already add salt.
- Load the trays in the preheated oven.
- Cook for 20 minutes. About halfway, the bottom and upper cooking changes and turn them according to the needs for golden.
- When the fougasses are performed in cooking, brush them again with olive oil.
- Serve hot and crunchy if possible. The leftovers can be kept in a bag or wax envelope to avoid stations and toast the ricret.
