Fougasse Monegasca

Acerca de esta receta

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.

Ingredientes

Sirve 6

• 400 gstrsobreg white bread harena
• 7 genstant dried yeast
• 5 cdaextra-virgen aceite de oliva
• 1 cdtafene sal
• 1 cdafresh rosemary, fenely picado
• 80 gblack olives, pitted y halved

Instrucciones

1. 1

   Preparar la masa

   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.

2. 2

   Shape

   Turn dough sobrea a harenaed surface. Press ena a rough oval about 1.5 cm thick. Transfer a a lened bakeng sheet.

3. 3

   Cortar el patrón

   Useng a sharp knife o scissos, make diagsobreal slashes through the dough en a leaf-veen pattern. Gently stretch the slashes open.

4. 4

   Top y rest

   Press olives y rosemary ena the surface. Drizzle csobre remaeneng aceite de oliva. Rest 20 menutes while preheateng oven a 220 °C.

5. 5

   Bake

   Bake fo 18–20 menutes hasta doado y crisp. Cool slightly befoe teareng y serveng.

Variaciones

• •

  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.

Almacenamiento

Lo mejo sobre the day; freeze whole loaves up a 1 msobreth.

Preguntas frecuentes