Fougasse

Today we make a trip to southern France! This delicious flatbread tastes with every dish or just pure. At the first bite in this crispy, aromatical bit of luck we feel as if we are standing in the middle of a lavender field in the Provence and the wind is sweeping the lavender flavor around our nose. Just allow yourself moments of Laissez-Faire und Savoir-Vivre from time to time and our life will obtain so much gain. For example with a fougasse in the one and a glass of cooled white wine in the other hand. Try it- it pays off!

Ingredients :

Poolish :

• 150g wheat flour

• 2g fesh yeast

• 150g water

Stir the ingredients until smooth, cover and let rise at room temperature overnight. 

Main Dough:

• Poolish

• 350g wheat flour

• 200g water 20°C

• 11g salt

• 40-60g water 20°C

• 2g fresh yeast

• 1tp. honey

• 3 tbsp. olive oil

• Lavender blossoms (as you like, but be careful! It tastes very intense!)

Preparation :

• On the next day mix all ingredients of the main dough together until smooth

• Cover and let rise until it is doubled in size

• Divide into 3 equal pieces and fold each carefully so that they get a round shape (the air should be kept inside the dough, so don´t knead anymore)

• Cover and let rise for 45-60 minutes 

• Shape the dough pieces carefully with your hands like a leaf (preferably on a baking paper) and cut it with a dough scraper (see the photos)

• Bake them with steam at 250°C 

• Reduce the heat to 220°C after 10 minutes and bake them until golden brown (baking time about 30 minutes).

For everyone who doesn´t like lavender, you can also use rosemary, olives or dried tomatoes.