Cooking Instructions
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Step 1
Put the
Olive Oil (50 mL)
,
All-Purpose Flour (500 g)
and
Water (300 mL)
in a mixing bowl and mix on the lowest setting for 2 minutes. Add the
Salt (10 g)
and mix for 4 minutes. Add the
Instant Dry Yeast (7 g)
and mix for 4 minutes. Then knead the dough on the highest setting for 5 minutes. Place the dough in a mixing bowl, put it in the cooking space and leave to double in volume.
Step 2
Professional baking proofing 32°C for 1 Hrs
Step 3
Grease the baking tray with a little
Olive Oil (as needed)
. Place the dough on the baking tray and form into the shape of a leaf with both hands. Drizzle plenty of olive oil over the dough. Make the leaf pattern and holes in the dough.
Step 4
Halve the
den Rosmarin (1/2 sprig)
and pull the
Fleur de Sel (to taste)
needles from the sprig, then scatter both over the dough. Sprinkle over the
entsteinten Oliven (15)
. Leave the dough to rest again for 30 minutes.
Step 5
Appliance preheating
Step 6
(Pre-)heat cooking space to 200°C with Pizza Plus
Step 7
Press the olives firmly into the dough again. Put the baking tray into the preheated cooking space. Bake.
Step 9
Pizza Plus 200°C for 25 Mins
Step 10
Brush the baked fougasse with Olive Oil (0 to taste) and sprinkle with Fleur de Sel (0 to taste).
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