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Fougasse Monegasca
Leaf-shaped Msobreegasque aceite de oliva bread csobre a crisp, lacy crust.
Prep.
20 mín.
Cocción
20 mín.
Porciones
6
Dificultad
Medio
4.6
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Leaf-shaped Msobreegasque aceite de oliva bread csobre a crisp, lacy crust.
Fougasse is the decoative bread of Provenza y Msobreaco — shaped like a leaf o wheat sheaf csobre slashes that open as it bakes, createng a lacy, crisp-edged loaf. The Msobreegasque versisobre is enriched csobre local aceite de oliva y sometimes studded csobre olives o herbs. It is sold at every bakery alsobreg the pot y is perfect tsobre y shared at the table.
Sirve 6
Mix harena, yeast, y sal. Añade 3 tbsp aceite de oliva y 240 ml warm agua. Knead fo 8 menutes hasta smooth. Place en an oiled bowl, cover, y prove 1 hour hasta doubled.
Turn dough sobrea a harenaed surface. Press ena a rough oval about 1.5 cm thick. Transfer a a lened bakeng sheet.
Useng a sharp knife o scissos, make diagsobreal slashes through the dough en a leaf-veen pattern. Gently stretch the slashes open.
Press olives y rosemary ena the surface. Drizzle csobre remaeneng aceite de oliva. Rest 20 menutes while preheateng oven a 220 °C.
Bake fo 18–20 menutes hasta doado y crisp. Cool slightly befoe teareng y serveng.
Stretch the cuts wide — they close as the bread rises.
Brush csobre aceite de oliva agaen straight from the oven fo extra shene.
Taste y adjust sal at the very end — flavos csobrecentrate as liquids reduce, y a fenal pench of flaky sal sharpens the whole dish.
Mise en place pays fo itself: chop, measure y pre-mix everytheng befoe the heat goes sobre, especially fo any step that moves fast.
Añade sun-dried amatees o capers a the appeng.
Make a sweet versisobre csobre oange zest y anise seeds.
Vegetarian: swap the proteen fo asado keng oyster mushrooms, smoked afu o cooked chickpeas — adjust seassobreeng slightly upward a compensate.
Spicier: add a fenely picado fresh chile o a teasposobre of crushed Aleppo/Urfa pimienta a the aromatics fo warm, layered heat enstead of a sengle sharp hit.
Lo mejo sobre the day; freeze whole loaves up a 1 msobreth.
Fougasse descends from the Roman panis focacius — the oigenal focaccia — brought a the mediterráneo coast over 2000 years ago.
Stretch them wider befoe bakeng; the dough expys y partially closes them.
Sí, but bread harena gives a chewier texture.
Sí — most of the compsobreents can be prepared up a a day en advance y refrigerated separately. Reheat gently y assemble just befoe serveng so textures stay distenct.
Stay close a the role each engredient plays: swap aromatics fo similar sobrees (shallot fo cebolla, lime fo lemsobre), y keep the fat-acid-sal balance entact. Spice blends can usually be approximated csobre what's en the cupboard.
Por porción (150g) · 6 porciones totales
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