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the Ingredients
Instructions
This sophisticated recipe makes a beautiful accompaniment to a meal or works well as an appetiser.
In the kitchen:
- Combine the flour and salt. Dissolve the yeast in the lukewarm water and add.
- Add a trickle of olive oil and knead to obtain a smooth dough. Cover and leave to rest for 1 hour.
- Strain the sundried tomatoes and chop the black olives. Wash the thyme and strip off the leaves.
- Knead the dough again and incorporate the thyme leaves, olives and tomatoes.
- Divide into two balls and dust them lightly with flour
- Oil the baking tray. Place the balls of dough on it, flattening them into an oval shape. Prick with a fork and leave to rise for 15 minutes.
- Brush with a bit of olive oil.
At the barbecue:
- Prepare the barbecue for indirect heat – approx. 240 ºC. Place the pizza stone on the grate and let it preheat.
- Then place the baking tray on it and bake for 15-20 minutes with the lid closed.
- Check that the bread is baked and remove from heat.
- Wait until the fougasse has cooled, then serve.
- Combine the flour and salt. Dissolve the yeast in the lukewarm water and add.
- Add a trickle of olive oil and knead to obtain a smooth dough. Cover and leave to rest for 1 hour.
- Strain the sundried tomatoes and chop the black olives. Wash the thyme and strip off the leaves.
- Knead the dough again and incorporate the thyme leaves, olives and tomatoes.
- Divide into two balls and dust them lightly with flour.
- Oil the baking tray. Place the balls of dough on it, flattening them into an oval shape. Prick with a fork and leave to rise for 15 minutes.
- Brush with a bit of olive oil.
- Prepare the barbecue for indirect heat – approx. 240 ºC. Place the pizza stone on the grate and let it preheat.
- Then place the baking tray on it and bake for 15-20 minutes with the lid closed.
- Check that the bread is baked and remove from heat.
- Wait until the fougasse has cooled, then serve.
In the kitchen:
At the barbecue:
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