Time flies and today it is FFWD again and guess what ....finally I was able to make the real stuff ! I prepared the dough the night before ....Dorie's advised better 6 hours in the fridge or better still 3 days in the fridge ! For me , this is just fine. Before I slept , I made the dough...let it rise for 2 hours in a warm place. After it has risen double, I punch down the risen dough and kept in the fridge till early this morning......you guess right...I set my alarm to 5am. Woke up, stopped the alarm and wanted to go back to sleep , but the brain ALARM says " Fougasse ! wake up sleepy head , or you won't make have time to make it !!! " I jumped out of bed and straight to the kitchen , took out the chilled dough....it was a bit sticky, but after a light kneading on a floured board, it was soft and pliable :)
The house was quiet and I really enjoyed myself ....reading the instruction from the heavy book and making sure I don't miss out a step LOL! I did most of the time. The whole process of shaping and baking took only 30 -35 minutes.....next time, I can set my alarm to 5.30am instead of 5am . Wild Boar was surprised I woke up so early....but I want to make sure I have extra time for photoshooting :p
Back to the fougasse.....it entails simple steps. Combine coarsely chopped black olive , lemon zest, fresh rosemary ( I used dried mixed herbs ) together. Add them well onto the dough . You can use hand to manually mix the olive mixture to the dough . Leave to proof in a warm place for 2 hours. Knock down and keep in the fridge for at least 6 hours , so for me, it is best to prepare the dough the night before and get fresh piping hot fougasse for breakfast ! Love the crisp edges and the flavorful soft texture inside.....mmmm this is a keeper for sure. I made one with cheese topping and it turned out great ! I had it with a hot cup of nescafe in the office ! Dorie says this is best eaten warm or at room temperature. While it is good with cubes fo cheese and delicious dipped in olive oil, it is really best just on its own with a glass of wine. But for me, a cup of hot coffee or Nescafe would be great :) A good breakfast to start a tiring day :) I am excited each time I get to join my other Doristas in making FFWD recipe and today's recipe is this delectable French flatbread ....Provençal Olive Fougasse..
oil cured black olives, lemon zest and fresh rosemary
( I used dried mixed herbs )
the dough is sticky a bit but it is okay....it is suppose
to be sticky.....just floured the board when shaping
the dough and rolling out the dough
if the dough is well rested, I noticed that it is easy to work
on the dough......had fun shaping the fougasse ...according
to Dorie, no specific forms ...free forms can be applied to make
fougasse and I choose to follow her leaf shape :)
slash a 2" line at an angle and pull open the gap - at least 1" wide
prick with fork on the surface before applying olive oil mixture
on the surface...sprinkle coarse salt on the surface - I omitted this part
bake at 230C on top rack for the first 8 minutes and
then another 8 minutes on the bottom rack till
it is evenly browned....can you see how the
exact even brown-ness, for top and bottom of
the fougasse....nice ! I sprinkled some grated
cheddar cheese to one fougasse and it
turned out great....
I love every bite of this delicious and flavorful fougasse
took a quick shot of how it looks inside...soft and olive packed
the lemon zest adds oomph to the fougasse .....
Now I can make this for our breakfast....it takes 20 minutes to
prepare the dough and leave it overnight in the fridge
and it takes just 30 minutes in the morning
to make the fougasse.....simple and a healthy
and delicious breakfast...WE both LOVE it !
I can't wait to read what the other Doristas have to say about today's recipe !
Happy FFWD !
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