Thank you, Angie, from The Novice Gardener for your delightful Fiesta Friday and thanks again to our Australian Co-Hostesses Margot from Gather and Gaze and Saucy from Saucy Gander for hosting our Fiesta #28 this week!
For the Fougasse:
- 15g of fresh yeast
- 100ml of lukewarm milk
- 100ml of lukewarm water
- 1 teaspoon of sugar
- 300g of wheat flour
- 2 tablespoons of extra virgin olive oil
- A pinch of salt
- 1 tablespoon of Herbes de Provence
- In a medium bowl add the fresh yeast.
- Pour the lukewarm water, the lukewarm milk and the sugar on the top of the fresh yeast.
- Stir with your fingers, cover with a plastic wrap and set aside in a warm place for 30 minutes.
- In a large bowl add the flour, the salt, and the Herbes de Provence.
- Make a small well in the middle and pour the ready yeast.
- Start to mix the all the ingredients (from the large bowl) with your fingers to make a dough.
- In a clean surface add a little of olive oil and transfer the dough.
- Knead with the palm of your hands.
- Continue to knead until the dough becomes soft and not sticky.
- Add a few drops of olive oil to the bottom of a large bowl.
- Put the dough into the large bowl and cover with a plastic wrap.
- Place the bowl in a warm place and let the dough rise for 1 hour.
- After 1 hour the dough doubled in size.
- Preheat the oven to 200C degrees.
- Put a few drops of olive oil on a clean surface and knead for 5 minutes to remove the bubbles, the dough is soft and ready to be flattened.
- Flour a large baking tray and add the dough.
- Flatten with your hands and make an oval shape (as seen in the picture above).
- With a knife make cuts (as seen in the picture above).
- Brush the top of the Fougasse with olive oil and sprinkle with Herbes de Provence.
- Bake for 30 minutes or until the Fougasse turns a brown color.
- Remove from the oven and allow to cool for 15 minutes.
For the Tapenade:
- 200g of black olives Kalamata without the pits
- 50g of desalted anchovies
- 50g of desalted capers
- 3 cloves of garlic
- 1 tablespoon of lemon juice
- 150ml of extra virgin olive oil
- Into a mini kitchen chopper (or a mortar) add the anchovies, the capers, and the garlic.
- Start to mix.
- Add the black olives and mix again.
- Pour slowly the olive oil and finish with the lemon juice, and mix again.
- Pour the Tapenade into a small serving bowl.
- The Tapenade stays very well into the refrigerator, before serving drizzle the top with olive oil.
I add a small plate, Feta cheese, olive oil, Kalamata black olives and a few fresh Rosemary leaves on the side to complete our lunch.
The Fougasse is delicious and smells the Provence with the herbs, the Tapenade is perfect on the top of the fresh baked Fougasse.