1- I master the lifting of my dough for a perfect mellow The dough fougasse is made from wheat flour, yeast, water, salt and olive oil.olive. Mix the yeast in warm water and let the mixture sit for 30 minutes. Then add it to the flour and mix with water, oil and salt (by machine or by hand), before kneading for 10 min. Wrap your dough in a damp cloth and let stand for 2 to 12 hours at room temperature. And yes ! The secret of a soft fougasse is in the lifting of his dough. 2- I make my fougasse This is the long-awaited moment: what will you add to your fougasse? You can add to the dough of the olivessmoked bacon or dried tomatoes. Put the set on a baking sheet lined with parchment paper. Knead, reform your dough into a ball then flatten it with both hands to give it the desired shape. Do not forget to draw notches on the top of the preparation (ear-shaped for example). 3- I adopt the flower of salt and the olive oil Do not hesitate to brush the top of your fougasse with a little oil.olive, with fleur de sel and a touch of thyme! It is the ideal combination to obtain a golden and warm fougasse after 30 to 40 minutes of baking (180 ° C, thermostat 6). Enjoy your meal !
Fougasse Bread Demonstrated by The French Pastry School (April 2021)