French cuisine · Dough, Pasta & Rice

Fougasse

Provençal flatbread shaped like an ear of wheat, with herbs and olive oil.

Ingredients · for 8 servings

• 500 g flour
• 300 ml lukewarm water
• 1 sachet dry yeast
• 80 ml olive oil
• 2 tsp salt
• 2 tsp herbes de Provence
• Coarse sea salt
• Rosemary

Instructions

1. Knead the flour, yeast, water, oil and salt into a supple dough.
2. Cover and let rise for 1 hour.
3. Stretch the dough out flat, cut diagonal slits with a knife and pull them open.
4. Brush with olive oil and sprinkle with herbs, rosemary and coarse salt.
5. Bake at 220 °C for 20 minutes until golden brown.