Provençal Fougasse
Fougasse is a traditional French bread that is often found in Provence. It is a type of flatbread that is baked in the oven and typically seasoned with various herbs, spices and olives that are commonly found in the Provence region of France.
A Little History of Provencal Fougasse:
Fougasse has been a staple of the Provence region for centuries. The bread is believed to have originated in Ancient Rome, where it was known as "focaccia." When the Romans invaded Provence, they brought with them their bread-making techniques, which eventually evolved into the fougasse that we know today.
Fougasse was traditionally made in rural villages throughout Provence as a way to use up leftover bread dough. The dough was flattened and baked with a variety of toppings, including olives, herbs, and anchovies. Fougasse was also a popular food among the shepherds who roamed the hills of Provence with their flocks.
RECIPE BY VANIECE
YIELD: 1 LOAf
ACTIVE TIME: 20 MINUTES
PROOFING TIME: 2 HOURS
BAKING TIME: 12 MINUTES
TOTAL TIME: 2H 32 MINUTES
- 140g T65/ strong bread flour
- 6g fresh yeast
- 90ml room temperature water
- 4g sea salt
- 5g herbs de Provence
- 60g chopped green/black olives
- 10g extra virgin olive oil
- Pour the water and yeast into the mixing bowl and mix until dissolved.
- Add the flour, salt and herbs. Mix on low speed for 3 minutes then on high speed for 7 minutes.
- Add the olive oil and mix for a further 1-2 minutes. Add the olives and lightly mix.
- Let the dough rise for 70-80 minutes in a warm environment.
- On a greased baking tray or parchment paper, turn out the dough and press it into a flat oval shape.
- Let the dough rest for 30 minutes covered.
- With a dough cutter, cut it into your desired leaf shape.
- Leave to rise for another hour covered.
- Preheat the oven to 260C. Bake for 12 minutes until golden brown.
