Fougasse (Provençal flatbread with fresh herbs)
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
cutting board, knife, hand mixer with beaters, bowl, kitchen towel, oven, bench scraper, ovenproof pot
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How-To Videos
How to make yeast dough rise faster
Basic yeast dough
How to knead dough
Nutrition per serving
Step 1/ 4
- 3⅓ g rosemary
- 3⅓ g thyme
- cutting board
- knife
Mince rosemary and thyme.
Step 2/ 4
- 3⅓ g fresh yeast
- 116⅔ g water
- 16⅔ g olive oil
- 166⅔ g flour
- 3⅓ g salt
- hand mixer with beaters
- bowl
- kitchen towel
Mix fresh yeast and water together in a bowl. Add olive oil, flour, chopped herbs, and salt. Knead on a floured surface, then form into a round ball and transfer to a bowl. Dust with flour, cover with a kitchen towel, and let rise for 1 hr.
Step 3/ 4
- oven
- bench scraper
- ovenproof pot
Preheat the oven to 230°C/445°F. Divide the dough into 6 pieces, being careful not to knock the air out of the dough. Slice down the middle of the dough, then make two more cuts in a fan shape, coming out of center. Use your fingers to slightly pull the cuts apart. Transfer the fougasse to an ovenproof pot and bake for approx. 15 min.
Step 4/ 4
Let cool for approx. 10 min. before slicing, if desired. Serve and enjoy!
Enjoy your meal!
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