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As a starter or a main dish this Fougasse is always appreciated.
serves 2
| The Dough 2 cups flour type 45 or 55 1 1/2 Tbs of baker’s yeast 3/4 cups of water at room temperature 1 tsp sal 1 tbs olive oil |
Mix the flour, salt and baker’s yeast in a mixing bowl. Pour the room temperature water and wait a few seconds for it to be absorbed. Knead the mixture until the dough doesn’t stick to your fingers. Cover the bowl with a dry cloth and leave the dough to rise, covered for about 30 minutes at room temperature. |
| 10 minutes Preparation time / let the dough rest for 30 min | |
| After the 30 minutes add the olive oil while continuing to knead the dough. | |
| A dash of oil for the parchment paper | Place a sheet of parchment paper greased with olive oil on a flat plate about ( 11×15″) Spread the dough out to cover the surface of the the plate using your hands. |
| Salt, pepper and Espelette Chilli Pepper | Salt, pepper and sprinkel with the Espelette Chilli Pepper. |
| A few dashes of olive oil | Spill a few dashes of olive oil over all, let the dough rest again for 30 min. |
| 10 minutes preparation time/ letting the dough rest for 30 min | |
| Preheat the oven to 400° F. | |
| Topping A few leaves of Roquette (Rucola) 1/4 cup of chipped Parmesan cheese 4-5 slices of finely sliced Parma ham |
Wash the Roquette (Rucola) leaves and keep them aside. Chip the Parmesan cheese with a sharp knife. Keep it aside. |
| 210°C/ 35 à 45 min | Place the dough in the preheated oven for 35 to 45 minutes – as you like – lighter or darker. |
| Right after the fougasse leaves the oven, sprinkel with the Roquette leaves and the chipped Parmesan and put the finely sliced Parma ham on top. | |
| A few dashes of olive oil | right before eating spill a few dashes of olive oil over all. |
