Mediterranean Fougasse bread
To prepare the Fougasse:
1 - In a bowl, mix the flour, salt and oil.
2 - Dissolve the yeast in water and pour into the bowl.
3 - Combine with a spatula until you have a homogeneous dough and finish working it with a rolling pin.
4 - Form a ball with the dough, place it in a bowl and cover with a damp cloth. Leave to ferment for 30 minutes in a warm place.
5 - Take the ball, divide into equal parts of about 350g then leave to stand covered over for about 10 minutes. Make triangles 1.5cm thick using a rolling pin. Using a knife, make 6 incisions in the shape of an ear of wheat on each triangle. Place them on a baking sheet and leave to proof, covered, for 1 hour.
6 - With a pastry brush, brush your triangles with water to moisten the dough. Bake in an oven preheated to 230°C for 15 minutes.
7 - When you take them out of the oven, brush your Fougasse breads with olive oil.
To prepare the accompaniment:
Mash the sardines in a bowl. Stir in the soft cheese and diced peppers. Serve in a bowl with pieces of fougasse bread to dipping into it.
- Soft white cheese: 40 g
- Salt: 12 g
- Water: 344 ml
- Flour (T55): 576 g
- Olives: 40 g
- Bell pepper: 40 g
- Sardines: 40 g
- Oil: 11 g
- Dry yeast: 11 g