Rosemary-infused Provencal Elegance: Savor Every Bite of Our Fougasse
Discover Provencal charm in our Rosemary-infused Fougasse. Irresistibly aromatic, each bite embodies Mediterranean elegance, promising a delightful culinary journey.
This is a rather peculiar-shaped bread that tastes incredibly good and that is very easy to do. And to succeed. This bread is said to be made by the Romans to test if the temperature of the oven was hot enough to bake their bread. It made its way to us. Follow my recipe, step by step and you will enjoy this succulent bread, with your family or your friends. It”s a perfect bread to use with dips for an aperitif. Your guests will be blown away by your culinary talents!
INGREDIENTS
Dough bread was prepared the DAY BEFORE. Find the recipe here:
• 🇫🇷 White BREAD DOUGH on POOLISH for p…
Some olive oil
2 stems of rosemary (Fresh or dry)
A small glass of hot water
Some flour to dust
UTENSILS
A brush
A large tea towel
A dough scraper (or a sharp knife)
A 30cm/40cm pan round or rectangle (12/15inch)
A 35x30cm baking tray (14x12inch)
Parchment paper
RECIPE
To make this recipe, you need to prepare the dough the night before the day you want to bake the Fougasse. The dough will be kept overnight in the fridge, covered with a wet tea towel.
Place your dough ball on your floured working station and flatten it lightly with your hand. Be gentle. You don’t want to remove all the gas. Stretch it lengthways to obtain a small rectangular shape and fold one side perpendicular to you and then fold the dough 3 times on itself, facing you.
Oil the pan and place your folded dough and let it rest for 90mn.
Cover it with a very humid tea towel to prevent the crust from forming. (If it’s not wet enough, the dough might stick.)
After 90 minutes, slightly stretch your dough and with a dough scraper or a sharp knife, slit the dough 2 times vertically. Open and stretch out the slits. Then slit 3 times on each side of the 2 slits, one side at a time, diagonally. Stretch out the 6 slits.
Take your baking tray layered with parchment paper and place your dough in it, stretching the dough to fit the space. Cover it again with the wet tea towel and let it rest for 30mn. After 30mn, brush the top of the Fougasse with olive oil. Sprinkle the rosemary leaves.
Start your oven at 220C (430F) and let it heat up for 10mn. When it’s hot, place your Fougasse in its tray on the oven and pour a small glass of hot water on the bottom of your oven to generate steam. (Make sure there is a tray down there and don’t open the door in the 10 first minutes)
Bake your bread for 15mn until golden brown. Keep a look at the last minutes of baking to get the right colouration.
When your bread is ready, place it on a rack and let it cook for a least 30mn. You can eat it when it’s no longer hot.
This bread is at its greatest just after you bake it! It’s so delicious that it won’t probably last a day!
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Hello everyone welcome to my Channel today we are going to cook a fugas fugas is a traditional bread that comes from the south of France it has a particular distinctive features it looks like that so it’s a bread that has a lot of sleit and have this very distinctive shape that
Make it a FAS I’ve experimented with different methods to bring you a recipe that any of you could realize without having problems if you follow my step you will get a result like this the Rosemary give you a very slight hint of uh fragrance I really like that I think
It’s very subtle it has this very distinctive provance taste so let’s look at the ingredients and then the material that you need to realize is Recipe you need to take the bread dough out of the fridge so this dough has been prepared the day before the recipe is linked below you need some olive oil you need Rosemary fresh or dry both are okay and work perfectly you need two branches
You need a small glass of water you need a brush that will be used to brush the dough before baking it you need a large tea towel big enough to cover your baking tray you need a d scraper you need a pan like this like approximatively 40 cm diameter it can be
Square round it doesn’t matter you need a baking tray you will line with parchin peer this one will be used to bake the bread when it’s ready so first you need to sprinkle some flour into your working station spread the flower with your hands and take your
Bowl and scrape down round the dough out of it oil your hands that will prevent the dough for sticking to your hands and gently flatten the dough like this don’t get rid of the air um just flatten it slightly to enlarge it and then with your hands pull the edge and then fold
It once like this that’s going to create an edge to have a nice shape and then put your dough and fold it once press it gently stretch it press it down again stretch it and press it again to obtain something that has a rectangular shape then take your Pan the 40 cm one
And then uh and then oil it take your piece of dough and then put it there in the meantime take a towel and then wet it under the the water and cover the dough with it at that point you have to leave the dough to rest for 90
Minutes after 90 minutes gently sprinkle your working station again spread the flow take your dough put it on your working station gently flatten it you can add some more flour if you don’t want it to stick and flatten it with the tip of your hands and then add a bit of
Flour stretch the do length way a bit and take your D scraper if you don’t have a do scraper you can use a sharp knife do a first incision and then the second one horizontally and then open the holes and stretch the door so you have your first two
Incisions if they’re too small just enlarge them and do three on the right side and three on the left side in a sort of v-shaped pattern and then stretch the holes again so at that point you have eight holes take the pan that you have layered with the pmin
Paper take your dough and place it inside the pan and stretch the dough to sort of feel all the space so you need to obtain a kind of like rectangle uh but if it’s not perfect it doesn’t matter the beauty of this bread relies on the imperfection of its shape the
Sleep can be smaller the SLE can be bigger some part of the door will be maybe a bit thicker some will be thinner that doesn’t really matter so when you feel satisfied with the result and it looks like something close to that cover the dough again with your wet towel and
Let it rest for 30 minutes the reason why you wet the towel is it’s because you don’t want the dough to stick to it let the dough rest for 30 minutes so after 30 minutes your dough has slightly rised take your brush and then dip it into the olive oil and
Gently brush the surface of your fugas uh everywhere take your dry or fresh Rosemary peel off the leaves and then spread them on the surface of your F guys try to put it everywhere prepare your glass of water heat your oven to 220° let the oven heat for 10 minutes
When the oven is ready put your food gas in the pan inside the oven pour the glass of water on the bottom part you need to make sure that you have a recipient underneath to contain the water bake the F gas at 220° C for 15 minutes so here is your final product
When you take it from the oven put it on a grill like this that’s going to allow the moist inside to get out and for your bread to have the right consistency to be eaten you have to wait 30 minutes before you can eat it look at this look
At this dough inside it’s a perfect bread to eat with the oin caviar that I’m going to post next week you will love it I hope that you like this recipe and if you want to be notified for the next recipes I will post online you can click
The notification button below and see you next time for another provance Recipe