Provençal Fougasse

Ingredients

Preparation steps

1. 1

   Mix flour, water, yeast, salt, olive oil: speed 1 for 4 min, speed 2 for 5 min.

2. 2

   Bulk ferment 1h30 with fold at 45 min.

3. 3

   Divide 250-300 g. Shape into ovals.

4. 4

   With a bench scraper, cut slashes to create a leaf or ladder pattern.

5. 5

   Open up the cuts well (they close during proofing).

6. 6

   Proof 30 min on trays.

7. 7

   Brush with olive oil. Bake 15-18 min at 240°C.