Fugas bread. Land mine and about warm bread! bread recipe

This is the name of the "classic" Provence bread, there will be a lot about it in the book. Moreover, when I was taking pictures (and everything happened in the backyard of the famous Tarte Tropezienne), I asked the owner: "Won't the door open?"
- Not! This is our harmful neighbor, and we have not seen him for a hundred years.
Yeah. And here is the neighbor. And he turned out to be very cute.

And in general, I realized that that's how much I am not a "bakery", but I love to shoot bread and bakers. They are amazingly warm.
Bread in general is such a mystical story, that's how I don't like all this zhzhzhzhzhzh about "energy", but here ... Nothing conveys the love of a person who cooks like bread. Therefore, in the mornings from Monaco they come to our Capdai "buloche" for croissants.
And this is my favorite bread from Tarte Tropezien in St. Tropez, although they are famous not for this, but for their confectionery, but since I breathe evenly enough for sweets, I somehow, yeah.
But here is their Bread!!! Their central cafe is located right on the main plane square, where petanque fights are constantly going on.
And a few photos.
Just warm bread photos. I can't write at all right now.
This is their owner. About him later and in more detail - it's worth it. How he hides the recipes of "Polish grandmothers", gee.

Terribly working Marmotik. Needless to say, we were forced to try EVERYTHING!

And these are the beauties. Tarte Tropezien - in person. I took all sizes out of them.

Their chief baker, such - brutal-brutal. I would never have guessed his profession if I met him just on the street.

And a landmine! They make them with a variety of fillings. This one is with tomatoes and cheese.

And did not resist! I want summer, St. Tropez, to play petanque with Marmotik and flirt wildly with local old men.

All recipes will be in the book, and the book will be coming soon.
Promoted, yeah.

Fougasse, or fougasse, is a bread that is baked in Provence. The name of this bread literally translates as "flour cake". Indeed, by and large, a land mine is a cake baked in the form of a tree leaf.

French bread Fugas (Fougasse)

Usually, a landmine was first sent to the oven and the time for which it was baked was counted. After that, it was decided whether it was possible to start baking another bread. As in Italian focaccia, various fillings are put in a landmine, ranging from traditional Provence herbs and cheese to nuts and dried fruits.

French bread Fugas (Fougasse)

The disadvantage of a landmine is that it only stays fresh for one day. To return the bread to its original softness, it must be placed in the oven and reheated at low heat.

Fugas with walnuts and raisins

To prepare a land mine with walnuts and raisins, you will need the following ingredients:
500 g flour
40 g honey
300 ml warm water
2 tbsp. l. olive oil
1 tsp salt
1 tsp with a slide of dry "active" yeast
80 g peeled walnut kernels
80 g raisins.

How to prepare a land mine with walnuts and raisins:

1. Mix flour with salt and sift into a large bowl. Pour yeast there, pour olive oil and warm water with honey dissolved in it. Knead the dough for 5-7 minutes. By the end of the kneading, it should become very elastic and should not stick to the sides of the bowl and hands. Return the dough to a cup, previously oiled from the inside, and, covering it with a film or a napkin, put it in a warm place to rise. This process usually takes an hour or an hour and a half.
2. Scald raisins with boiling water and dry. Crush the nuts with a pestle or rolling pin, mix them with raisins and a little flour. Add 1-2 tablespoons of water to the mixture and stir. You will get a thick sticky mass.
3. When the dough is suitable, it must be besieged, mixed with a mass of nuts and raisins. Knead the dough for a few minutes, and then divide it into 2-4 pieces of the same size. Roll each piece of dough into an oval cake and give it the shape of a tree leaf. In the middle of the cakes, make a longitudinal wide cut, and on the sides of it - three more transverse cuts. The cakes should look like leaves with veins.
4. Put the cakes on a baking sheet, grease them with olive oil on top and, covering them with a light cloth, let them rest for 30-60 minutes. A land mine oven at 210-220 degrees for about 15-20 minutes. Cover the finished bread and let it stand for 20-30 minutes.

Fougasse with olives and herbs.

To make a land mine with olives and herbs, you will need the following ingredients:
1 tsp dry yeast
1 tsp Sahara
4.5 art. wheat flour
2 tbsp. l. olive oil
1 tsp salt
1 pinch cornmeal
0.5 st. pitted olives
0.25 st. pitted olives
2 tbsp. l. fresh green parsley
2 tbsp. l. thyme
1 st. l. rosemary
Sea salt and ground black pepper to taste.

How to prepare a land mine with olives and herbs:

1. Grind the yeast with your hands, pour it together with salt and sugar into a wide cup and pour 1.3 cups of warm water. Mix well and leave for 10-15 minutes for the yeast to “work”. Pour olive oil into the dough, pour the sifted flour and knead the dough. First, you need to mix it with a spoon, and when the mass thickens enough, knead it with your hands, then put it on a table sprinkled with flour and knead for about 7 minutes until a soft, non-sticky dough is obtained. Transfer the dough to an oiled bowl and leave warm for an hour and a half to double in size. The bowl must be covered so that the dough does not turn out windy.
2. Punch down the dough, give it the shape of a round loaf and divide it into 5 identical triangular sectors, moving from the center to the edges. Roll out each sector into a triangular sheet-like cake, 12.5 by 20 centimeters in size and half a centimeter thick. In the wide part of each “sheet”, make 3 cuts at the same distance from each other, extending them to the middle of the product. In the middle of the sharp part of the triangle, make another small incision. Expand the incisions with your fingers so that they look like wide oblong slits. Cover the "leaves" with a damp cloth and leave to rise for half an hour.
3. Finely chop olives, parsley, olives, rosemary and thyme, mix. Brush each flatbread with olive oil and sprinkle with the spice mixture, then season with a little salt and pepper. Bake bread at 160 degrees for 15-20 minutes.

1. In a large bowl, mix yeast, sugar, 1 1⁄3 cups warm water and let stand for 10 minutes. Add flour, olive oil, salt and mix. Turn dough out onto a lightly floured surface. Knead for 6 minutes. Cover with a damp kitchen towel and let rise until the dough has doubled in size, 1 1⁄2 hours. Preheat oven to 260 degrees. Divide the dough into 5 equal pieces.

2. Roll each piece into a triangle measuring 12.5x20 cm and about 6 mm thick. Place on a baking sheet lined with parchment paper and lightly dusted with cornmeal.

3. Using a sharp knife, make 3 parallel lines in the middle of the dough and one small line just below and parallel to the middle line. Stretch the cuts with your fingers to make small gaps. Cover with a damp towel and leave for 30 minutes.

4. Grind olives, olives, parsley, thyme and rosemary. Mix olives, olives, spices and herbs in a bowl. Lightly brush each piece of dough with olive oil using a brush. Sprinkle with prepared mixture, season with salt and pepper. Bake bread, one at a time, until golden brown, about 15 minutes each.

That's all we need.

Simple, isn't it? Four elements. Attach the fifth to them - your soul - and we will surely reveal the secret of the universe! Well, for the fifth element!
Oh sorry, I digress!
But we will not make a dough with you! Instead, we will sift the flour (I am a woman with a whorl, I sift it twice! If the flour is not very successful, it happens three times!), Set aside a small amount of it in a bowl or some other vessel, reverently grind our fresh yeast with flour! (No, girls, whatever you want - there is some ancient magic in the process of making dough!) We try to grind it into dust, into the consistency of flour, we don’t succeed, and we stop at the format of a very small crumb.

Add salt and water. We mix for about two minutes, until this mass begins to at least remotely resemble dough. Approximately like this:

Further - a terrible horror and a nightmare! This sticky, unlike anything piece of putty falls out onto our perfectly clean work surface, and we understand that we will never clean the table! Calmly! Believe me - it will come off by itself, with a whistle! Only it will be dough!
Our general idea is to knead the dough with air, the more the better. We will catch him with a test.
We DO NOT pour flour on the table !!! We collect our conditionally dough in a conditionally ball, put our hands under it on both sides and, holding it with our thumbs on top,

with one deft movement we turn it over in the air and with a delicious sound we slap it back with the other side.

And fold forward, arching in a wave. We poke the edges of it, trying to return the shape of a conditionally ball.

We repeat the whole process. We try not to knead the dough - the air caught by us will come out!
At first it will be difficult to hold and turn this watery mess, but after two or three cycles you will feel that the Dough is being born under your hands! Soft, airy, plastic and ... yours!
The whole kneading process takes 5 minutes! (Well, for the first time longer, of course!) Now you can lightly dust the surface with flour, lay our dough on it and form a ball, wrapping the edges towards the center and pressing them down well with your hand. Place the ball seam-side down in a bowl where it will fit,

cover with a towel and put in a warm place for about an hour. The dough should double in volume.

We heat the oven to 250 degrees. If you have a baking stone, along with the stone. If not, turn the baking sheet upside down, and we will bake on it.
We spread our dough in one piece on a table sprinkled with flour. Sprinkle flour and our dough, preferably corn, it will give a pleasant yellow color when baking. Gently level our dough with your hand, so we iron it, trying to give it the shape of a rectangle. We cut lengthwise into two parts, and each into three more. We got six blanks for land mines.
We cut the cake with a sharp knife and push the cuts apart. Do not grind - five holes are enough, and small cuts will stick together during baking. We make one long cut in the center and two more on the sides.

It is more convenient to do this on a board sprinkled with flour, so that later you can easily and quickly shake it off into the oven.
ABOUT! Speaking of the oven! What's with the temperature? 250! Fine! We quickly shake off our high-explosive blank on an inverted baking sheet, spray the oven with a spray gun so that the crust crunches, and close it. (It would be better, of course, to do this quickly so that the oven does not cool down.) Reduce the temperature to 230 and bake our bread for 10-12 minutes until golden brown. And for the sake of this crust, we don’t poke ourselves into the oven for the first 5 minutes! During this time, we are preparing the next mine. And take it out of the oven this miracle!

Try! Tasty? Then you are gone! You will bake bread! And each time it will turn out tastier and faster. You can add olives to the dough before raising, cutting each into three parts, you can add lightly fried onions, this is exactly what my family loves, you can lightly press thyme into the land mine before baking. Dark options!
And if you think that six bombs are too much for the waist, freeze them! In this case, we bake land mines for 6-7 minutes, take them out, cool completely, wrap them in parchment, put them in a plastic bag, tie them tightly and put them in the freezer. And before serving, without defrosting, throw them in the oven for 12 minutes. At t=180-200 gr.

I want to repent: this landmine is slightly irregular in shape, it unsuccessfully lay on a baking sheet. The normal form resembles a monstera leaf. But while I was fussing at the stove and running after the camera, I ate normal land mines, as you can see, with olive oil and garlic under the wine. But despite the shape, this one was also delicious!
Bon appetit!

Fougasse recipes are many. Since this is bread with filling, and there is a great variety of fillings, then fougasse - at least cook a new one every day. And you can make it without filling at all.

Fougasse is something akin to Italian focaccia. In fact, this is a bread cake made from a tender and very simple dough. Often additives are introduced into the dough: olives, olives, anchovies, tomatoes, etc. It is very easy to recognize this bread by its interesting leaf-like shape. Thanks to this molding, the fougasse has a lot of delicious crispy crust, which becomes even more crispy when sprinkled with cornmeal.

Cooking time: about 2.5 hours

Ingredients

To bake 2 land mines, you will need:

• 500 grams of wheat flour
• 300 ml water
• 2 tsp salt
• 1.5 st. spoons of sugar
• 5 grams dry yeast (or 15 grams fresh)
• cornmeal for dusting

Cooking

Sift flour and mix with salt.



Pour the yeast with warm water, adding sugar to them. Stir well until dissolved.



Knead a smooth dough. It should be pretty cool. You can knead the dough both manually and in a combine or bread machine (7-8 minutes).



Let the dough rest for 20-25 minutes. During this time, the gluten will increase and it will become softer.



Knead the dough again for 4-5 minutes, then send it to proofing in a warm place, covered with a towel or film. The dough should increase by 2-2.5 times. Usually it takes 50-60 minutes, but it is better to focus on the eye, because even in the same kitchen, the rise time can be different every time.



When the dough is ready, turn it out onto a floured work surface and divide into 2 portions.
Roll out each piece into a sheet-like layer. The thickness of the layer is 1-1.2 cm.



Lay the fougasse on a cutting board covered with baking paper. Transfer this board to a baking sheet, and sprinkle the bread with cornmeal on top.



Send the bread to the oven for proofing at a temperature of 50 degrees. After 20 minutes, take out the landfill - by then it will already be lush.



Remove the board with the product, return the empty baking sheet to the oven and heat it to 200-210 degrees.
On the land mine itself, make cuts with a sharp knife or blade.



Carefully transfer the bread to the hot baking sheet and bake until golden brown (about 20 minutes). Bon Appetit!