Wednesday, 9 November 2016


I made some dough for a bread and had some left and a  Fugasse sounded great. I love that bread since I was on holiday in the Provence.

The Fugasse ist shaped soft dough with wide and small holes. You pull them and cut into it. It should like a huge leaf.
Set some black olive slices and some pecorino cheese and some rosemary on top and you have a tasty bread to serve.

400 g plain flour
100 g semolina duro
12 g salt
12 g fresh yeast
2 tbsp honey
12 g olive oil
320 g water
50 g black olives
1 tbsp rosemary
3 tbsp pecorino cheese
olive oil to brush the bread and the table

Get the ingredients into a kitchen machine and give them a good workout until you have a smooth and soft dough. Cover and let it proof for 1 hour. The amount of dough makes about 3 Fougasse breads.
It is a very soft dough, so just flatten it with your hands on an oil worksurface. Use a cutter knife and slash 2 downward slices and 6 diagonal small ones on both sides, widen the slices with your fingers.
Brush with oil and stick some olive halfs and herbs and some cheese on top.

Bake at 230 C for 15-18 minutes, sprinkle some water into the oven.

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