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Ingredients
- 500g flour
- 15 g of salt
- 20 g of fresh yeast or 2 sachets of freeze-dried baker's yeast
- 250 g of temperate water
- 100g butter
- Olive oil
- 1 jar of eggplant cream 240g
- Rocket
- Ricotta
Recipe
Preparation of the fougasse:
Place the flour and salt in your food processor then mix, add the yeast previously mixed in a separate bowl with warm water.
Then add a small ladle of olive oil (the volume of an espresso cup) and the 100g of butter. Leave to knead for 8 minutes at medium speed so as not to heat the dough, it is ready when it comes away from the walls of the robot and remains very flexible (it hits the edges of the robot). Let it rest at room temperature covered with a cloth for about 1 hour.
Then spread the dough on a floured work surface; it should be soft but not elastic. Roll it up on the rolling pin and place it on a rectangular rimmed baking sheet (or on the oven tray) and cover with a cloth for the second pushing of about 30 minutes.
Make finger marks all over the focaccia and spread the jar of Jean Martin eggplant cream and a little olive oil.
Cook for 20-30 minutes at 210°C
For training:
Remove it from the oven and wait a few minutes for it to cool a little before adding the roughly crumbled ricotta and the rocket, then cut into regular pieces.
Fougasse or focaccia is a friendly recipe to share so no need for an overly elaborate presentation. Offering it on a cutting board so that everyone can help themselves freely will be the best solution.
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