Fougasse – Magimix COMPACT 3200 XL User Manual
Page 28
0
1.
Stir the yeast into the warm water (approx. 35 °C) with a fork until it dissolves.
Leave to rest for 1 minute.
0
2.
Place the flour, salt, oil and yeast liquid
in the main bowl fitted with the dough blade.
0
3.
Process for 1 minute
or until a soft dough has formed.
0
4.
With floured hands,
transfer the dough to an oiled dish. Cover with cling film and
leave to rise for 1 hour.
0
5.
Gently fold the dough over twice
A
with floured hands and cover with cling film or
a damp cloth. Prove* for 30 minutes.
0
6.
Meanwhile,
preheat your oven to 240 °C (gas mark 9).
0
7.
Gently lift the dough out of the dish
and place it on a baking tray lined with baking
parchment, taking care not to squash the air bubbles.
0
8.
Spread the dough out,
flattening it with your fingertips
B
.
0
9.
Scatter the olives and thyme over half the surface and fold the other half over
C
.
Brush with the oil.
10.
Bake for approx. 15 minutes.
Eat warm or cold.
Chef’s tip:
you can replace the olives with cherry tomatoes, cheese, etc.
Fougasse
46
Preparation:
15 min Resting: 1hr30 min Baking: 15 min
1 fougasse
Dough
250g strong white bread flour
150ml hand-hot water
50ml olive oil
6g fresh yeast*
5g salt
Flavouring
100g pitted olives
10ml olive oil
Thyme
A
B
C