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OLIVE FOUGASSE
1 Prepare the
fougasse
dough.
2 Line* a baking tray and gently place the
fougasse
dough on top, being careful
not to knock out the air bubbles.
3 Spread the dough roughly with the palms of the hands, flattening with the fingertips
until it is about 1cm thick. Garnish one half of the dough with the olives and thyme
leaves, brush the edges with water, fold the other half over to form a type of
turnover. Brush with olive oil, sprinkle with sea salt and bake for 15 to 20 minutes.
Serve warm or cold.
fougasse
dough
1 Put the ingredients into the metal bowl. Start the BREAD/BRIOCHE programme. If
the ingredients are not well combined, restart the programme by pressing Auto.
2 Place the dough in an oiled bowl, cover with oiled clingfilm and set aside to rise
for 1 hour. Gently fold the dough twice in the bowl, cover with a damp cloth and
set aside somewhere warm to rise for 30 minutes or until it has doubled in size.
While the dough is rising for the second time, preheat the oven to 240 °C (230 °C
fan, gas mark 8/9).
ANCHOVY fougasse
Spread the
fougasse
dough with 150g anchovy paste (see p. 32); omit the thyme
and sea salt. Bake 20 minutes at 180 °C (170 °C fan, gas mark 4).
PREP TIME
: 15 min
COOKING TIME
: 15 min
RESTING TIME
: 1 h 30
100g stoned black olives
fresh thyme leaves
2 tsp olive oil
1 tbsp salt
FOUGASSE
DOUGH:
1 sachet easy blend yeast (7g)
150ml cold water
5g sea salt
250g bread flour
50ml olive oil
MAKES 1
PROGRAMME
:
TIP
The result may vary depending on the flour used.
Summary of Contents for Cook Expert
Page 9: ...APPETISERS ...
Page 18: ...SOUPS ...
Page 34: ...STARTERS ...
Page 51: ...FISH ...
Page 65: ...MEAT AND POULTRY ...
Page 88: ...VEGETABLES AND SIDES ...
Page 101: ...PASTA RICE AND GRAINS ...
Page 112: ...SAUCES AND SEASONINGS ...
Page 118: ...DESSERTS ...
Page 154: ...PASTRY AND BREAD ...
Page 164: ...BABY FOOD ...
Page 170: ...DRINKS ...