Eric Kayser shows you a Provence jewellery: the recipe of the Fougasse with olives

A jewellery from Provence to be baked at home.
Eric Kayser shows you the recipe of your successful aperitifs: the fougasse with green and black olives and cheese.
The ingredients:
500g of T65 flour (all-purpose).
320g of water.
10g of coarse salt.
5g of fresh baker yeast.
30g of olive oil (+ a little bit for the greasing).
100g of sourdough starter.
200g of pit green and black olives (+ some more for the decoration).
100g of grated cheese.
The utensils:
An electric stand mixer.
A dough scraper.
A rolling pin.
A greaseproof paper.
The timing:
Kneading: a dozen of minutes.
1st rising: 2 hours at room temperature or 8 to 10 hours in the fridge.
Rest: more or less 30 minutes.
2nd rising: 1 hour.
Baking: 10 minutes at 230°C.
Pour the water, the yeast, the flour, and the salt above (to avoid touching the yeast) and the sourdough starter in the mixing bowl.
Start your mixer at 1st speed for two or three minutes.
Stop your mixer and add the olive oil.
Start your mixer at second speed for three more minutes until all the ingredients are well blended.
Stop your mixer and add the green and black olives.
Restart just enough time for the ingredients to be blended. Be careful not to mix for too long or your olives would disintegrate in the dough.
Dust your table with flour. Stop your mixer and get the dough out with the help of your scraper.
Form a ball with your dough.
Cover it with a slightly moisten clean cloth. And leave it to rise for two hours at room temperature.
You can, also, place it in the fridge for 8 to 10 hours.
Divide your dough into 230g loaves.
Form balls with your loaves while pinching them on the sides and bringing everything back in the middle.
Leave your loaves to rest for 30 minutes.
Dust your table with flour, again.
Flatten your first loaf with your palm.
Floured the top of your loaved and form rectangles with the help of your rolling pin. You should not roll the fougasse too thick. Otherwise, you won’t the ingredients once baked.
Place your loaf on the greaseproof paper.
And repeat with the other loaves.
With your dough scraper, cut 6 holes in your loaves to remind the Côte-d’Azur’s palm tree leaves. Don’t hesitate to use your hands to gently open the holes.
Grease the top of your loaves with oil to glue the grated cheese and the green and black olives.
Cover your loaves with a moisten cloth to avoid crusting.
Leave them to proof for a small hour at room temperature.
While you slightly press the dough, if it goes up gently, it means that your fougasses are ready to go to the oven.
If you don’t have steam in your oven, grease the top of your fougasse with oil with the help of a brush.
Bake for 13 to 14 minutes at 230°C.
Savour this piece of Provence at lunch with a green salad.
Or share it with your loved one at the aperitif time (with or without cicadas).
#maisonkayseracademy
------------------------------
00:00 The presentation
00:23 The ingredients
00:40 The kneading
02:49 The preshaping
04:11 The shaping
06:27 The preparation of the cooking
07:16 The result

[@nature-kt2rv]

Il faut être passionné. C’est ce qu’on remarque en premier, lorsque vous nous parlez du plaisir de fabriquer et puis de déguster. Même votre regard est suggestif. On a très envie de goûter. C’est assez amusant. 🙂 Merci pour la recette.

[@mckenziesetter2802]

Merci! Super bien expliqué ! 🥰😍

[@MartialBachoffner]

Merci une fois de plus ! Allez, au boulot c'est la fougasse mania.

[@fredericzanna6649]

Petite question Si on n'a plus de levain, il faut mettre plus de levure de boulanger, mais combien ???? MERCI

[@pomchinrose]

Thanks chef . 🎂

[@tangohotellima1895]

😍🙏🏻 Thank you!!

[@adamds5843]

Ça l'air bon

[@thierrynakache]

Bjr, on peut le trouver où ce levain liquide ?