Goat cheese fougasse | Crispy Provençal bread

Name: Goat cheese fougasse | Crispy Provençal bread
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Bucătărie franceză
Ingredients: 500 g Type 000 white wheat flour; 320 ml still water; 7 g dry yeast; 10 g sea salt; 40 ml extra virgin olive oil; 150 g goat cheese; 10 g rosemary

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40 min

Under an hour

Sezamo

Fougasse este pâinea plată emblematică a regiunii Provence, renumită pentru forma sa rustică de frunză, crusta crocantă și miezul aerat. Această rețetă combină savoarea intensă a brânzei de capră cu parfumul inconfundabil al rozmarinului proaspăt și finețea uleiului de măsline extra virgin.

Ingredients

Price per portion:RON 6.89

For the dough

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Type 000 white wheat flour 500 g de făină albă de grâu 000

Dry yeast 7 g de drojdie uscată

Extra virgin olive oil 40 ml de ulei de măsline extra virgin

For the topping and finishing

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Goat cheese 150 g de brânză de capră

Rosemary 10 g de rozmarin

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Still water 320 ml de apă plată

Sea salt 10 g de sare de mare

Preparation method

Dough preparation

In a large bowl, dissolve the dry yeast in the lukewarm water. Add the white wheat flour, sea salt, and half of the extra virgin olive oil. Knead the dough for 8-10 minutes until it becomes smooth, elastic, and slightly sticky.

Shape the dough into a ball, brush it with a little olive oil, cover the bowl with a clean towel, and let it rise in a warm place for about 60 minutes, until it doubles in size.

Shaping and baking

Preheat the oven to 220°C. Turn out the risen dough onto a floured sheet of baking paper. Stretch it with your hands into an oval or leaf shape, about 1.5 cm thick.