Cook
in
France
A relaxed friendly hands-on cooking holiday in the Dordogne, France
T: 0033 (0)553 302405             M: 0033 (0)622 655789             Bombel, 24290, St Amand de Coly, Dordogne, France              Google Maps

Fougasse:
Provençal Flat Bread

A simple and versatile Mediterranean flat bread...

We make Fougasse - pronounced "foogass" - on a regular basis here despite the fact that we are surrounded by hundreds of French boulangeries selling a huge variety of freshly made breads. 

Closely associated with the Italian staple Focaccia, Fougasse hails from Provence, on the Med. We can’t get it here, so we make our own. 

Our preferred way of serving it is for Apero - pre-dinner drinks and nibbles - cut into bite-sizeed squares rustically arranged on a wooden chopping board. We place a big chefs knife at an angle on top of another slab so everyone knows they can just cut up some more. Yummy!

Fougasse keeps for only a day, but freezes really well and eats superbly when gently re-heated in a low oven.

Serves 12

Ingredients:

500g plain, or strong flour
2 sachets easy-blend dried yeast
2 tsp salt
2 tbsp extra virgin olive oil
400ml luke warm water
large handful roughly chopped rosemary, sage, or thyme leaves
12 black olives
2 tsp rough sea salt

Method:

Put the flour, yeast, salt and oil in a roomy bowl and mix in most of the water with a wooden spoon, stirring to form a very soft gooey dough. 

Turn out and knead on a floured worktop for about five minutes. 

Place in a large oiled bowl, cover with clingfilm and leave to rise in a warm part of the kitchen for one hour until doubled in size.

Preheat the oven to 220°C.

Lightly oil a baking tray and tip in the dough. 

Now, with your fingers, gently spread the dough out to the edges of the tray, flattening it as you go.  Leave again, uncovered, in a warm part of the kitchen for twenty minutes until risen again.

When it has risen, scatter with the herbs and gently ‘dib’ the surface of the dough with your fingertips making deep depressions in the surface.  Sprinkle over the black olives and sea salt and place in the centre of the oven.  Bake for about twenty minutes, or until golden.

Remove from the oven and allow to cool for ten minutes or so. Cut into squares and serve.

 

 

You have permission to publish this article and recipe electronically or in print, free of charge, as long as the following byline is included (a courtesy copy of your publication would be appreciated):

"Jim Fisher is an English chef who runs www.cookinfrance.com: relaxed friendly hands-on cooking courses in the Dordogne region of south west France. Contact him via: http://www.cookinfrance.com or Tel: 0033 (0)553 302405"

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 




       

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5 Day/5 Night Cooking Courses Include:

  • Expert hands-on tuition with British chef

  • All courses conducted in English

  • All cooking ingredients, equipment and aprons

  • A continental breakfast each day

  • Lunch each day

  • Dinner
    (Monday, Tuesday, Thursday & Friday)

  • Tea, coffee and wine

  • An evening meal on the day of your arrival

  • En suite centrally-heated accommodation

  • Recipe pack containing all the dishes cooked during your stay

  • Entrance fees to places visited

  • Private and secluded pool

  • Internet and Email


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    Some of the things you'll be doing on the cooking course:

    Learn how to cook pastries, breads and soups

    Select and prepare the best fish and shellfish

    Butcher common joints of meat

    Cook classic French and Italian sauces

    Construct modern dressings

    Master the art of stylish contemporary food presentation