Olive and rosemary fougasse in the Maximus wood-fired oven

Olive and rosemary fougasse

This month, your gourmet cook suggests you easily make a Provençal fougasse baked in a wood-fired oven , with a homemade tapenade recipe… Follow our video and enjoy!

THE RECIPE IN VIDEO

INGREDIENTS

350g of lukewarm water
500g of T55 flour
10g of salt
15g of fresh baker's yeast
50g of black tapenade ( discover our homemade tapenade recipe )
20g of olive oil
1 small bunch of fresh rosemary
Optional: a pinch of fleur de sel

Preparation time	Cooking
2 hours 15 minutes	25 minutes

INSTRUCTIONS

Step 1: Knead the dough
Put the flour in a mixing bowl.
Add the yeast to one side of the bowl and the salt to the other side, making sure that the two do not touch so as not to burn the yeast.
Pour the water into the mixing bowl and then mix everything at low speed to perform the frasage*.
After a few minutes, the dough will be slightly grainy; you can then start kneading for about 15 minutes, increasing the mixer speed. Be careful not to use too high a speed to avoid tearing the dough.
After 15 minutes of kneading, check your gluten network by taking a small amount of dough between your hands and trying to form a membrane. If a good membrane forms and the dough holds its shape well, then it's ready!
Let it sit at room temperature for about 1 hour.
Step 2: Shape the fougasse
After 1 hour of proofing, place the dough on the work surface and gently deflate it by pressing lightly with your fingertips. As you deflate, begin to shape your dough into a round.
Chef's tip: avoid using a rolling pin to prevent the dough from degassing too much; if you choose to use one, don't force it.
Top the fougasse with the tapenade , spreading it over half of your circle of dough while leaving about 2cm at the edge.
Chef's tip: feel free to vary the pleasure by trying other types of toppings, but avoid products that release too much water, as this may interfere with the cooking.
Using a brush, coat the edge of the fougasse with olive oil.
Fold the circle of dough to form a turnover.
Seal the edges by pressing with your fingertips.
Place on a baking tray suitable for a wood-fired oven
Brush the top of your fougasse with olive oil. This will prevent it from forming a crust during baking.
Place sprigs of rosemary all over the fougasse. During baking, they will become slightly crunchy, which will be pleasant to eat.
Create 3 slits in your fougasse, using a pastry cutter or a very sharp knife so as not to tear the dough.
Pull the dough a little to create 3 nice openings in your fougasse.
Leave to rise for 1 hour at room temperature.
Step 3: Bake the fougasse
Turn on your oven well in advance to bring it up to 250-300°C, then lower it to around 220°C
Chef's tip: Before baking, you can sprinkle a little fleur de sel on the fougasse according to your taste.
Place the fougasse on the baking sheet.
After about 25 minutes of cooking, your fougasse is nicely browned yet soft, it's time to take it out!
All you have to do is let it cool before serving it as an appetizer, or arrange it warm on a plate with a nice salad. You can also offer it in a basket to accompany your meal, especially if you're serving a rich, saucy dish; it's a wonderful substitute for bread!