Provençal Fougasse
Ingredients
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- 1
Knead all the ingredients on speed 1 for 4 min, then speed 2 for 5 min.
- 2
Bulk ferment for 1h30 under film.
- 3
Roll out into a 1.5 cm thick oval on an oiled tray.
- 4
Cut leaf-shaped slits (6-8 incisions).
- 5
Pull the slits open with your fingers.
- 6
Proof for 30 min.
- 7
Brush with olive oil and sprinkle with salt (fleur de sel).
- 8
Bake for 15-18 min at 230°C. It should be golden and crisp.
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Per 100g
Allergens
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