The Fougasse

Name: The Fougasse - Marcela D.
Ingredients: 10g of fresh yeast; 500g of flour; 1 tablespoon of olive oil; ~300ml of lukewarm water + a few tablespoons for the starter; 1 teaspoon heaping of salt

Meat - The Fougasse by Marcela D. - Recipia

To prepare a delicious fougasse bread, we will start by preparing the starter. In a bowl, we carefully mix 2 tablespoons of flour with fresh yeast and warm water until we get a homogeneous mixture. This mixture will ferment for about an hour in a warm place, where it will rise and become active. This step is crucial, as the yeast is the element that will give volume and texture to our bread. In the meantime, we turn our attention to the remaining ingredients. In another bowl, we combine the remaining flour with salt, which will add flavor and strengthen the dough's structure. We then add the olive oil, which will give a pleasant aroma and help the dough to be pliable. After the starter has risen, we add it to the bowl with flour and salt, along with warm water. We begin to knead the dough, either by hand or with a mixer with a hook, until it becomes elastic and smooth. It is important to take the time to knead the dough well to develop the gluten, which will give the bread a light and airy texture. Once the dough has been kneaded, we place it in a lightly oiled bowl, cover it with a clean towel, and let it rise in a warm place until it doubles in size. This process can take between 1-2 hours, depending on the room temperature. Once the dough has risen, we cut it into four equal parts with a sharp knife, and shape each piece into a ball, which will then be left to rise again. Meanwhile, we preheat the oven to 220°C, thus preparing the stage for baking our bread. We take each ball of dough and flatten it into the specific shapes of fougasse. We place these shapes on a hot baking tray and then score them here and there. It is important to widen each cut with our fingers so that during baking, the dough does not stick. To achieve a crispy crust, we sprinkle a little flour on top and place a dish of water at the bottom of the oven, which will generate steam and help form a perfect crust. We introduce the trays into the oven, one at a time, and let them bake for about 30 minutes. Towards the end, we will notice how the bread browns beautifully, and the aroma will spread throughout the kitchen. After the bread has been baked, we take it out of the oven and let it cool slightly. The fougasse has a crispy crust and a soft crumb, perfect to be served warm, alongside olive oil or various dips. Enjoy your meal!

Ingredients

10g of fresh yeast
500g of flour
1 tablespoon of olive oil
~300ml of lukewarm water + a few tablespoons for the starter
1 teaspoon heaping of salt

The Fougasse

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