Fougasse with rosemary
4 servings
75 minutes
Fougasse with rosemary is an aromatic and crispy French bread originating from Provence. Its shape resembles a wheat ear, and the addition of olives and fresh rosemary gives it a refined taste with light herbal notes. The dough enriched with milk and butter makes the fougasse soft inside and golden outside. During preparation, it undergoes long fermentation stages, giving the baked good airiness. It is perfect as a standalone snack or as an accompaniment to cheeses, meat dishes, or soups. Fougasse will adorn any table, filling the home with cozy notes of fresh baking and French charm.
1
Peel the onion, chop it finely, and sauté in 20 grams of butter.
- Onion: 1 piece
- Butter: 50 g
2
Wash and dry the rosemary. Remove the leaves. Finely chop the rosemary and olive leaves and mix with the onion.
- Fresh rosemary: 1 stem
- Pitted olives: 40 g
3
Heat the milk in a saucepan and add the remaining butter. Remove the milk from the heat and add the yeast.
- Milk: 150 ml
- Butter: 50 g
- Dry yeast: 10 g
4
Sift the flour with salt into a large bowl, mixing the mass with your hand, and pour in warm milk with butter and yeast in a thin stream. Knead the dough until it pulls away from your hands. Add olives with onion and rosemary. Knead the dough again.
- Wheat flour: 250 g
- Salt: 0.5 teaspoon
- Milk: 150 ml
- Butter: 50 g
- Dry yeast: 10 g
- Pitted olives: 40 g
- Onion: 1 piece
- Fresh rosemary: 1 stem
5
Lightly dust the dough with flour, cover it with a clean cloth, and let it rest in a warm place without drafts for 45 minutes.
6
Preheat the oven to 220 degrees. On a floured surface, place the dough and shape it into two oval flatbreads. Place the flatbreads on a baking sheet and make small cuts. Let the flatbreads rest for another 15 minutes.
- Wheat flour: 250 g
7
Mix the yolk with olive oil and brush the fuggas. Bake for 30 minutes. Let the finished fuggas cool for 10 minutes under a cloth napkin. Serve warm.
- Egg yolk: 1 piece
- Olive oil: 2 ml