Fougasse is a French bread which ressembles quite like a puffy flatbread. Usually this bread is associated to Provence region of France eventhough this bread is very famous with many variations in other regions. We get fougasse from supermarkets topped with onions,bacon and grated cheese, since i dont eat bacons i bake fougasse at home with my favourite toppings or else simply with grated emmental cheese. The Provence version of fougasse have olives,cheese or anchovies and looks almost like pizza without tomatoes.
Mostly fougasse doesnt need any spread to have with it as they are already topped with veggies,meats and cheese. We love fougasse along with a bowl of soup or else with some salads mostly for our dinner. Fougasse with a bowl of soup will definitely satisfy your tastebuds.This fougasse is my last post of this week's baked dishes as theme for this month's long blogging marathon with a dish name starts with 'F'..
2 tsp Dried active yeast
1cup Warm water
3 + 1/4 cups All-purpose flour
3tbsp Olive oil
1cup Grated cheese
In a large bowl, dissolve the yeast and sugar in warm water and allow to stand for about 5 minutes.
Add the flour,olive oil and salt to the proofed yeast and stir until a soft dough forms.
Turn dough out into a lightly floured surface and knead until smooth and elastic.
This should take about 8-10minutes.
Form the dough into a ball and place in a large greased bowl.
Cover and allow the dough to rise until doubled in size.
Gently press two fingers into dough. If indentation remains, the dough has risen enough.
Preheat the oven to 350 F and line a baking sheet over a baking tray.
Divide the dough as 4-5 equal balls, roll it as a oval shaped disc.
With a knife, give few deep slits on the rolled disc, so that they looks like a leaf, continue the same process with the remaining dough.
Transfer it to the lined baked tray and let them rise for about 20 minutes in a warm place.
Brush the top of the unbaked fougasse with olive oil.
Sprinkle enough grated cheese over it and bake for 30-35minutes until the crust turns golden brown.
Enjoy with your favourite spread or soup.
Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32