Fougasse with Sweet Onions, Olives and Anchovies
Today, the border between France and Italy runs for 515 kilometres (320 miles) through mountainous terrain. However, prior to the 1860 Treaty of Turin, the border was much more fluid and so were the culinary traditions. Fougasse is a type of French flatbread from the Provence region; a bit like Provence’s version of Italy’s focaccia, but is baked into a lovely ‘leaf’ shape and is a bit crispier. At Domaine Mirabeau, Ben developed a signature Fougasse Pissaladière, adapted from Richard Bertinet’s book CRUMB (see notes). Ben’s version is essentially a delicious flatbread with sweet white onions, black olives and delicious salty anchovies.
Fougasse Pissaladière (Onion, Olive and Anchovy)
Ingredients
For the Dough:
- 150 ml (5 oz) cool water
- 450 g (16 oz) Strong Bread Flour we used light-whole wheat
- 10 g (.35 oz) sea salt
- 5 g (.2 oz) fresh yeast or used dried
For Ferment:
- 50 g (1.7 oz) Rye Flour we used light-whole wheat
- 5 g (.2 oz) fresh yeast or used dried
- 200 ml (7 oz) Beer
For the Pissaladière Filling:
- 1 white onion chopped
- 1 jar anchovies
- 1 handful black olives pitted
- rosemary
- Salt
- olive oil
Instructions
Yeast Fermentation Stage:
- Mix the yeast and flour together then add the beer. Cover with a baking sheet in a bowl and leave for about 2 hours.
Prepare the Filling:
- Sweat onions off with a good pinch of salt over low heat until soft and caramelized Then set aside.
Prepare the Dough:
- Add the fermented mixture to your mixing bowl then add water and flour. Then salt and yeast opposite each other in the bowl.
- Mix together on slow for 4 minutes until combined, then turn up to medium to knead for 12 minutes. Your dough is ready when it’s smooth and comes away from the bowl.
- Shape your dough into a ball, put in a bowl, cover and leave for 45 minutes.
- Preheat your oven to 250ºC (480ºF). Split your dough in two and work into rectangles 1-2cm thick. Add your desired filling to one side and cover with the other half of the dough. We used onion, anchovies and olives for one then chopped rosemary olive oil and salt for the other.
- Use your dough cutter to make whatever cuts you want. Transfer to your baking tray and bake for around 15 minutes until dark golden. Allow cooling time before eating.
Notes
Other Recipes for Fougasse and Pissaladière:
From Cocoa & Lavender:
Doughy Cousins Italian Focaccia and Provencal Fougasse
Provence’s Version of Pizza – Pissaladière
From Sip Taste Share:
Fougasse the Provencal Version of Italy’s Focaccia
From Domaine Mirabeau:
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