Whole Grain Fougasse with Pepper
3 hours Recipe Yield:
6 pcs Difficulty:
Medium recipe
Fugasse from whole grain flour with baked peppers - a recipe for cooking a dish of French cuisine, mainly fougasse is baked from wheat flour, but fougasse from rye and whole grain flour is also very popular. As a filler, you can use baked sweet or hot peppers, you can add baked onions, olives, sun-dried tomatoes or pancheta. They even ate just pressing basil leaves - something new and original will already turn out. If you are not satisfied with bread made from 100% whole grain flour, you can knead the dough in half with wheat flour. The most important thing is mood, fantasy and desire.
Recipe Ingredients
Cooking Recipe
To cook the recipe of French cuisine whole grain fougasse with pepper, pour the flour into a deep bowl, do not sift it. Rub the yeast into the flour with your hands, even if somewhere not completely ground yeast remains, it’s not scary, they will still combine with the rest of the ingredients. Add salt and mix everything.
Next, add water to the dough. As for the temperature of the water, it should not be too warm, it is better to let it be at room temperature, otherwise the yeast will boil and the fermentation process will not work. Knead the dough clockwise by turning the bowl, and then put it on a kneading board. Do not be afraid and do not worry when you see a strange sticky mass. With both hands, rub the dough in different directions, literally smear it on the board. After collecting everything with a scraper and from your hands, too, into one lump.
If you look from the side, you can not say that the dough is kneaded, it is practically knocked out. Lift the sticky dough and drop it sharply onto the board, holding one edge. Use the other edge as a hood to cover the edge that is stuck to the board. So you need to knead the dough for about 15 minutes. Of course, this is not easy, but in the process, think of some offender, and things will go much better, not only for you, but also for the dough.
Wash sweet peppers, coat with vegetable oil and bake in the oven or in a dry frying pan until almost charred. After removing the peel, seeds and finely chop. Flatten the dough, put the roasted pepper in the middle, wrap the edges and knead again. At first, the dough will again become like porridge, but soon it will change and be very pliable.
Put the dough in a proofing bowl, cover with a film or towel, and put in heat for 1-1.5 hours. The dough should rise twice, or maybe more.
Turn the risen dough onto a floured board, shape into a ball and cut the ball into two halves. Cut each half into three triangles, this is very easy to do.
Now you can form fougass, some people think that it is somehow specially cut out. Everything is quite simple - lay the triangle at a high angle away from you, make a through cut in the middle, and make the same cuts on both sides of the triangle. Everyone in childhood drew leaves and veins on them - this is almost the same thing. Next, the cuts need to be expanded, and very well, do not be afraid that large holes are obtained, which is exactly what we need. Put the prepared fougasse on a baking sheet covered with paper. Sprinkle with water and put in an oven preheated to 230-250°C (450-480°F). Fougasse is cooked for 10-12 minutes, it all depends on your oven.