• 2 hours / 40 min
  • Low

Proven├žal fougasse

350 g of Type 0 Soft Wheat Flour
10 ml of extra virgin olive oil
Salt to taste
12 g of fresh brewer's yeast
220 ml of water
Black olives to taste
Cherry tomatoes to taste
Oregano to taste
Extra-virgin olive oil on the surface to taste q.b.

To start, dissolve the brewer's yeast in the water, then add the oil and flour. Mix, add the salt and knead until smooth and firm. Place it in a bowl, cover with a tea towel and let it rise for about 2 hours or until doubled in size. When it has risen, roll out the dough on the work surface and, using a sharp knife, make incisions to give it the shape of an ear. Now line a baking sheet with baking paper, decorate with black olives, oregano and cherry tomatoes, season with salt and pepper and set aside for 15 to 20 minutes. Finish by baking the focaccia in a static oven, set at 250°C, for 12 to 15 minutes.

In collaboration with Flour, Yeast and Fantasy

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