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Fougasse - Provence Bread

Fougasse - Provence Bread

Preparation Time

60+ mn

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Starter

Limonati by Borjomi tarkhun
Limonati by Borjomi tarkhun

Goes with

Limonati by Borjomi tarkhun

Nino Megrelidze

Recipe author

Nino Megrelidze

Fougasse - Provence Bread

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

droplet

1

chef

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

droplet

2

chef
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

droplet

3

chef
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

droplet

4

chef
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

droplet

5

chef

Eat warm.

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