Fougasse Pissaladière (Onion, Olive and Anchovy)
If you prefer, you can make a plain version of fougasse. However, we like this variation with a Pissaladière topping (onion, olives and anchovies) as it is really typical of this region and one with rosemary & salt. And delicious with a glass of rosé.
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
Recipe adapted from the beautiful book CRUMB by Richard Bertinet
Tried this recipe?Let us know how it was!