This month your gourmet cook suggests you easily make a Provençal fougasse cooked in a wood-fired oven , with a homemade tapenade recipe... Follow our video and enjoy!

THE RECIPE IN VIDEO

INGREDIENTS

• 350g of lukewarm water
• 500g of T55 flour
• 10g of salt
• 15g of fresh baker's yeast
• 50g of black tapenade ( discover our homemade tapenade recipe )
• 20g olive oil
• 1 small bunch of fresh rosemary
• Optional: a little fleur de sel

INSTRUCTIONS

1. Step 1: Knead the dough
2. Put the flour in a mixing bowl.
3. Add the yeast to one side of the bowl and the salt to the other side, making sure that the two do not touch to avoid burning the yeast.
4. Pour the water into the mixing bowl and mix everything at low speed to make the mixture*.
5. After a few minutes, you will have a slightly grainy dough, you can then start kneading for about 15 minutes by increasing the speed of the mixer. Be careful not to set the speed too high so as not to tear the dough.
6. After 15 minutes of kneading, check your gluten network by taking a little dough between your two hands to try to form a membrane. If a nice membrane forms and the dough holds together well, then it's ready!
7. Leave it to stand at room temperature for about 1 hour.
8. Step 2: Shape the fougasse
9. After 1 hour of proofing, place the dough on the work surface and gently deflate it by pressing gently with your fingertips. As you deflate, begin to shape your dough into a round shape.
   Chef's tip: avoid using a rolling pin to avoid degassing the dough too much. If you choose to use it, don't overdo it.
10. Fill the fougasse with the tapenade , spreading it over half of your circle of dough, leaving about 2cm at the edge.
    Chef's tip: Don't hesitate to vary the pleasures by trying other types of toppings, but avoid products that release too much water, as this may harm the cooking.
11. Using a brush, brush the edge of the fougasse with olive oil.
12. Fold the circle of dough to form a turnover.
13. Seal the edges by pressing with your fingertips.
14. Place on a baking tray suitable for cooking in a wood-fired oven.
15. Brush the top of your fougasse with olive oil. This will prevent it from crusting during baking.
16. Place sprigs of rosemary all over the fougasse. When cooked, they will become a little crunchy, which will be pleasant on the palate.
17. Create 3 slits in your fougasse, using a pastry cutter or a sharp knife so as not to tear the dough.
18. Pull the dough a little to create 3 nice openings in your fougasse.
19. Let rise for 1 hour at room temperature.
20. Step 3: Cook the fougasse
21. Turn on your oven early enough to get it up to 250-300°C, then lower it to around 220°C
    Chef's tip: Before putting it in the oven, you can sprinkle a little fleur de sel on the fougasse according to your taste.
22. Bake the fougasse on the baking sheet.
23. After about 25 minutes of cooking, your fougasse is golden brown and still soft, it's time to take it out!
    All you have to do is let it cool and serve it with an aperitif or serve it hot on a plate with a nice salad. You can also serve it in a basket to accompany your meal, especially if you're serving a good dish with sauce; it's a wonderful substitute for bread!

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• MAXIMUS Accessories
• MAXIMUS PRIME Accessories