The fougasse, a provençal bread

INGREDIENTS

• olive oil – 1 tbsp
• water – 100 ml
• dry yeast – 7 g
• flour – 1 Cup
• salt

For the filling:

• rosemary leaves – 10 PCs.
• olive oil – 2 tbsp
• garlic – 3 cloves
• coarse salt – to taste
• canned artichoke hearts – 2 pieces
• sun-dried tomatoes – 5 PCs.
• black olives, pitted – 10 PCs.

STEP-BY-STEP RECIPE

Step 1

Sift the flour into a bowl, add the yeast and salt. Pour warm water, oil and knead a smooth elastic dough. Roll the dough into a ball, cover with a damp towel and leave in a warm place for 1.5 hours the Dough should double in size.

Step 2

Garlic clean, put on a slotted spoon and drop into boiling water for 30 seconds. Rinse with cold water.

Step 3

Artichokes and tomatoes coarsely chop. Olives cut in half.

Step 4

Punch down the dough and roll out into an oval with a length of approximately 20 cm and width 14 cm., Lay on one edge of the oval, taking his 4 cm, pieces of artichokes, tomatoes, olives and rosemary needles.

Step 5

Cover with the second edge and stung the edge. Flip the seam down and place on a greased baking sheet.

Step 6

Make the top three diagonal cuts, brush the bread with remaining oil. Put in each cut of garlic cloves, sprinkle with salt and place in a preheated 240°C oven for 20 min.