MAGIMIX Ma Cuisine Instructions For Use Manual page 28

Fougasse
Preparation: 15 min Resting: 1hr30 min Baking: 15 min
Dough
250g strong white bread flour
150ml hand-hot water
50ml olive oil
6g fresh yeast*
5g salt
01. Stir the yeast into the warm water (approx. 35 °C) 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.
03. Process for 1 minute or until a soft dough has formed.
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).
Gently lift the dough out of the dish and place it on a baking tray lined with baking
07.
parchment, taking care not to squash the air bubbles.
08. Spread the dough out, flattening it with your fingertips
09. Scatter the olives and thyme over half the surface and fold the other half over
Brush with the oil.
Bake for approx. 15 minutes. Eat warm or cold.
10.
Chef's tip:
you can replace the olives with cherry tomatoes, cheese, etc.
A B
46
Flavouring
100g pitted olives
10ml olive oil
Thyme
with floured hands and cover with cling film or
A
.
B
C
C .