Rustic artichoke and leek
39 recipes
Fougasse
ingredients
servings
2
Type 0 wheat flour
350 grams
Corn semolina
150 grams
Water
300 mL
Iodized salt
10 grams
Fresh brewer's yeast
7 grams
Extra virgin olive oil
60 mL
Honey
2 teaspoons
Provence herbs
5 grams
Coarse salt
1 gram
starters from France
Fougasse
Fougasse
ready in
3 hours 35 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The focaccia you know is good in all ways. That Ligurian then does not compare ... This is what I propose is the typical provencal focaccia. Crunchy out, soft in the shape of an ear.
preparation
step 1
Prepare yeast: melt yeast and honey in lukewarm water. Allow 20 minutes to ferment.
step 2
In a bowl put flour 0 and semolina flour. Add the yeast with water. Mix well. Only when it's all blended add salt and oil.
step 3
Form a ball and let it heat for 3 hours. (In a bowl, in a lukewarm oven but off and covered with film).
step 4
At this point lay the dough, giving a rounded leaf type (elongated to tip and wide bottom). Now do cuts. 1 cut for length and many side edges.
step 5
Widen the cuts edge slightly. Dust with mixed herbs and big salt. Bake at 200 degrees for 30/35 minutes.
step 6
I advise you to serve it warm, otherwise it will harden a bit by accompanying it with mixed salami and cheeses.
