Home-made Provencal bread Fugas is such a delicate, provencer bread. It is prepared with and without filling, with herbs and cheeses. Sometimes they give it an intricate shape, something reminiscent of an oak leaf. Believe that the result in this matter, namely the ready-made bread, is not all the joy that can be obtained from the land mine. The process itself, from kneading to blending with olive oil, brings incredible pleasure and a sense of beauty. As if touching something eternal, living. Watching in my childhood how my mother fiddles with the dough, I heard such words more than once: "Dough feels your mood, it is alive and requires respectful attitude." But now I understand the true meaning of these words. Fugas is served both with garnish, and as an independent dish. For breakfast or going on a picnic, take this bread, serve it with fresh herbs, cheese and prosciutto.
Ingredients:- Wheat Flour 800 g
- Dry yeast 20 g
- Black olives with a bone 100 g
- Rosemary dry 2 tsp.
- Salt 1 tsp.
- Olive oil 4 tbsp. l.
- Water boiled 400 ml
- Step 1 To make home bread, take: wheat flour, boiled water, dry yeast, olives, dry rosemary, olive oil, salt.
- Step 2 In a deep bowl, dissolve the yeast in 300 ml of warm water (not hot) and leave for 10 minutes.
- Step 3 Then add salt and olive oil to the bowl. Mix.
- Step 4 Add 700 grams of flour, add 100 ml of boiled water and mix thoroughly with a spoon. Cover the bowl with a clean cloth and leave it for 2 hours in a warm place, without drafts.
- Step 5 Prepare the olives. Remove the stone, and chop the olives themselves. It is easy to remove the stone with a flat-bottomed glass. With one motion, press the bottom of the wine glass onto the olive and it opens.
- Step 6 In 2 hours the dough should increase in volume by half. Start to mix the dough with a spoon and enter another 0.5 cup of flour.
- Step 7 Sprinkle the working surface with flour, lay out the dough and knead it with your hands, adding flour, if necessary. The dough should turn out to be elastic, not steep.
- Step 8 In the prepared dough, mix the prepared olives and rosemary.
- Step 9 Divide the dough into 2 equal parts.
- Step 10 Form an oval layer of medium thickness. This is landmines. Using an acute knife, make oblique incisions, but not through the entire surface area of the land mine, but only half. Leave the dough for 40-60 minutes.
- Step 11 Fougace with olive oil and bake for 30-40 minutes in a preheated oven to 200 ° C until a crust is formed.
- Step 12 Cool off the landmines and feed them to the table.