DinnerBooks
Fougasse

Fougasse

Cooking Time1 h 30 m
Ingredients7
DifficultyMedium
0
0
Amanda BerggrenAmanda Berggren
Format as a wheatax and decorated with fresh herbs, the good break bread Fougasse, with roots in French Provence, becomes a beautiful feature on the buffet or dinner table!

  • Categories

    Buffet

  • Cuisines

    French

  • Yields

    1Pieces

  • Cooking Methods

    Baka

Ingredients

  • Step: 1
    12 g fresh yeast
  • Step: 2
    1 3/4 dl finger Warm Water (37°C)
  • Step: 3
    4 dl wheat flour (4 dl flour equals about 240 g)
  • Step: 4
    1 tsk salt
  • Step: 5
    1 msk olive oil (+ extra to pencil)
  • Step: 6
    3 msk hacked fresh herbs (e.g. rosemary and thyme)
  • Step: 7
    flingsalt

Instructions

  • Step: 1
    Smula yeast in the bunk to a kitchen machine with degkrok. Heat the water to 37°C, add the water and pipe until the yeast dissolves. Add flour, salt, oil and half of the hacked herbs and work to a smooth dough about 10 minutes.
  • Step: 2
    Let fermentation covered in room temperature about 1 hour to double size.
  • Step: 3
    Add the dough on fled back tables and roll out to an oval bread, about 1 cm thick, 30 cm long and 20 cm wide. Put on a backpacked sheet metal. Cut a long cut in the middle and 4-5 small incisions on the slip of each page. Carefully separate the cuts so they don’t ferment together.
  • Step: 4
    Let the ferment covered for 30 minutes.
  • Step: 5
    Put the oven at 220°C.
  • Step: 6
    Bake the bread in the middle of the oven about 20 minutes until it is golden. Put out and brush directly with oil, sprinkle over the rest of the herbs and some fling salt.

Näring

Calories974kcal
Carbohydrates176g
Fat18g
Protein22g
Serving Size1pc

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