Brie Fougasse | Crispy French Flatbread
(0)
45 min
Under an hour
Sezamo
Fougasse provensală cu brânză Brie cremoasă și cimbru aromat este definiția confortului mediteranean. O crustă aurie și crocantă, aluat elastic dospit cu răbdare și buzunare generoase de brânză Brie topită care cuceresc la fiecare mușcătură. Se rupe cu mâna și se savurează caldă, alături de măsline și un pahar de vin alb.
Ingredients
Preparation method
Preparing the dough and proofing
In a small bowl, dissolve the dried yeast and granulated white sugar in 250 ml of lukewarm water. Let the mixture sit for 5-7 minutes until a dense foam forms on the surface, indicating the yeast is activated.
In a large mixing bowl, sift the type 000 white wheat flour and add the sea salt. Pour in the activated yeast mixture and 30 ml of the extra virgin olive oil. Knead the dough vigorously for 8-10 minutes on a lightly floured work surface until you get an elastic, smooth, and non-sticky dough. Shape the dough into a ball, lightly brush it with a little olive oil, place it in a clean bowl covered with a clean kitchen towel, and leave it to rise in a warm place for 1 hour, until doubled in size.
Shaping the fougasse and adding the Brie
Preheat the oven to 220°C (top and bottom heat) and place a baking stone or an inverted baking sheet on the middle rack. Cut the cold Brie cheese into cubes or thin slices of about 1 cm.
Chef's tip
For an exceptionally crispy crust, toss 3-4 ice cubes onto a baking tray placed at the bottom of the oven immediately after putting the bread in. The steam generated will help the dough rise spectacularly.
Keep the Brie cheese in the refrigerator until right before cutting; when cold, it is much easier to cut into neat cubes without sticking to the blade.
55 min
Under an hour
