Fresh Summer Vegetable Fougasse (flatbread)

The little snack in between two shootings. Our photographer loves it – but not only him!

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 salt 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 / letting 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

The Vegetables 3 or 4 medium zucchini 3 medium tomatoes A dash of olive oil Salt, pepper and Espelette Chilli Pepper	Slice the zucchini length wise about 1/8′ thick then slice the tomatoes about the same thickness. Place the slices of zucchini and tomatoes next to each other.

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. Place in the oven for 35 to 45 minutes – as you like – lighter or darker.

4 Cloves of Garlic minced fnely and sevral spring of fresh thyme	After 25 minutes spread thinly sliced garlic and sprigs of fresh thyme on the fougasse.

400°F 35-45 minutes	Leave it to cook a few more minutes according to your taste

Take the sprigs of thyme off and remove the leaves. Spead the leaves uniformly across