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Fugass – flatbread from Provence, recipes with photos

As you already know, I always bake bread myself. Just yesterday, I was inspired by a cake from Provence. It is believed that this cake is a close relative of the Italian focaccia. This type of bread is very common in France, or rather, in Provence.

Fugasse can be either simple or with the addition of various toppings. In cooking, this means tasteful watering. Meat miners can be with olives, olives, anchovies, a variety of herbs and dried tomatoes.

Today I will show you a classic tortilla recipe.

To prepare you will need:

In a large bowl, mix flour, sugar, salt, yeast, gluten.

Gradually add water, knead the dough. It turns out very gentle and smooth. Working with him is a pleasure.

Knead at least 5 minutes. If you have enough strength, you can take longer, but up to 10 minutes. Such kneading gives gluten to develop as it should, which will make your tortilla airy. At the end we get the following dough:

Pour the dough with olive oil, cover with a film and set on a proofing in a warm place for an hour and a half. It should double in volume.

With a sudden movement we let the air out of the dough. Mix well and divide into two parts. From each part we form a leaf. On the leaf make cuts. One cross and two more on both parts from the central.

The cuts need to be well spread by hand. Spread flour over the slits. I sprinkled bran. It is possible and corn, and it is possible and normal. Do the same with the second piece of dough. We spread the mines on baking sheets and let another 20-30 minutes go by.

Meanwhile, preheat the oven to 200 degrees. Grease tortillas with olive oil and sprinkle with large sea salt.

Come the dough is sent to the oven for 15 minutes. Bake until golden brown. Having taken out, we give to cool on a lattice or simply on a board.

Wishing you culinary inspiration and enjoy your meal!

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