MAGIMIX C 3200 User Manual page 47

Fougasse
Preparation: 15 min Resting: 1hr30 min Baking: 15 min
Dough
250g strong white bread flour
150ml water
50ml olive oil
6g fresh yeast*
5g salt
01. Stir the yeast into the water with a fork until it dissolves. Leave to rest for 1 minute.
02. Place the flour, salt, oil and yeast liquid in the main bowl fitted with the dough blade.
Process for 1 minute or until a soft dough has formed.
03.
With floured hands, transfer the dough to an oiled dish. Cover with cling film and
04.
leave to rise for 1 hour.
05. Gently fold the dough over twice
a damp cloth. Prove* for 30 minutes.
06. Meanwhile, preheat your oven to 240 °C (gas mark 9).
07. Gently lift the dough out of the dish and place it on a baking tray lined with baking
parchment, taking care not to squash the air bubbles.
Spread the dough out, flattening it with your fingertips
08.
Scatter the olives and thyme over half the surface and fold the other half over
09.
Brush with the oil.
10. Bake for approx. 15 minutes. Eat warm or cold.
Chef's tip:
you can replace the olives with cherry tomatoes, cheese, etc.
A
46
Flavouring
100g pitted olives
with floured hands and cover with cling film or
A
B
10ml olive oil
Thyme
.
B
C
.
C