Fougasse

Ingredients for 1 servings:

• 1 bag(s) of yeast
• 500 g flour
• 300 ml water, lukewarm
• 60 ml olive oil
• 2 tbsp salt (fleur de sel)
• 3 tbsp honey
• n. B. olives
• e.g. tomato(s), dried

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 5 minutes

Provençal bread, plain, with olives, with dried tomatoes

Dissolve the yeast in the lukewarm water. Stir in 50 ml of olive oil and the honey. Pour this mixture into the flour and knead with your hands until the dough forms a dough. Add salt and continue kneading until the dough is nice and smooth. Divide the dough into three parts and form into balls. Knead the olives into one part and the chopped sun-dried tomatoes into the other. Form into balls again. Place these balls in a greased bowl, cover with a cloth, and let rise in a warm place for 1 hour. They should double in size. After the resting time, flatten each ball of dough with your hands and form an oval. Make 5 cm long slits with a knife and then spread them out with your fingers. Place the fougasse on a baking sheet lined with baking paper, cover with a cloth, and let rise for 1/2 hour. Then place in the oven at 250°C for 15 minutes. The fougasse is perfect as an aperitif or for a picnic. You can also eat them plain or with goat cheese, tapenade, or brandade de morue. There are many variations, with all the herbs of Provence (rosemary, thyme, etc.), garlic, or even anchovies. There’s something for every taste, but in the end, it all tastes just like Provence.