Fougasse. A fougasse / f uː ˈ ɡ ɑː s / is an improvised mortar constructed by making a hollow in the ground or rock and filling it with explosives (originally, black powder) and projectiles. The fougasse was used by Samuel Zimmermann at Augsburg in the sixteenth century, referred to by Vauban in the seventeenth century, and well known to military engineers by the mid-eighteenth century. Try this salty, herby fougasse with dips for a relaxed starter when you need to feed a crowd.

In French cuisine, fougasse is a type of bread typically associated with Provence but found (with variations) in other regions. Some versions are sculpted or slashed into a pattern resembling an ear of wheat. In ancient Rome, panis focacius was a flatbread baked in the ashes of the hearth (focus in Latin). You can have Fougasse using 7 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Fougasse

You need 500 g of farine.
It's 1 of càs levure boulangerie.
You need 1/2 of càc sel.
Prepare of Olives dénoyautés vertes et noires.
Prepare 4 of càs huile olive.
It's 30 cl of eau tiède.
Prepare of fromage rapé.

This became a diverse range of breads that include focaccia in. If you want dramatic impact on your holiday table, look no further. Try this salty, herby fougasse with dips for a relaxed starter when you need to feed a crowd. For this recipe you will need a freestanding mixer with a dough hook, two large baking sheets, a large.

Fougasse step by step

Mettez la farine dans un récipient, ajoutez le sel, la levure, et l'eau peu à peu, jusqu'à qu'elle dévié t solide, ajoutez l'huile, continuez a pétrir 10 min, laissez reposez 30 min..
Dégazez et étalez la pâte sous forme allongée, coupez des fonte dans la pâte. Mettez la galette dans un plat à four chemisé d'un papier cuisson..
Badigeonner par l'huile d'olive ajouter les olives, et le fromage râpé, enfourner a 200 degré pendant 30 min. Bon appétit..

Fougasse is the French equivalent of Italian focaccia bread, as it's made with fresh herbs and good olive oil. Fougasse differs, however, in that it usually has more than just herbs in its dough. Additions can range from chopped olives to lardons (bacon) and fromage (cheese). Our fougasse recipe contains a little whole-wheat flour for flavor. We sifted it to remove the bran to prevent its sharp edges from cutting the large pieces of gluten and compromising the bread's airy structure.