Fougasse - Provence Bread
Preparation Time
60+ mn
Difficulty
Medium difficulty
CAL
250-500 calories
Type of Food
Starter
Goes with
Limonati by Borjomi tarkhun
Ingredients
Portions :
1
Flour
63 gram
Dry yeast
1.25 gram
Sea salt
1.25 gram
Warm water
40 milliliter
Olive oil
1.25 gram
Onion
0.25 piece
Rosemary
1.25 gram
step
1
Mix the flour, yeast and salt in a bowl. Make a hole in the flour, pour water and 2 tbs oil. Knead the dough. The dough ball should become elastic and should not stick to your hands, pour 1 tbs oil, spread it evenly over the entire surface, cover with a tea-cloth and put in a warm place for the for dough to rise for 1-2 hours.
step
2
Chop the onion finely and fry in 1 tbs oil, add 2 g rosemary.
Roll out the puffed dough by hand, add some flour, put fried onion in the center and knead it again well. Give it an oval shape, work with your fingers, do not use a roller.
step
3
Place the dough on a baking sheet, which is already floured or covered with a baking paper. Cover the tea cloth and leave for 20-30 minutes.
step
4
Preheat oven to 200 degrees. Pour 1 tbs of oil into the dough and knead in it with your fingers, add sea salt and rosemary, you can cut it with a knife and give it the desired shape. Bake for 20-30 minutes.
Serve
5
Eat warm.
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