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+ Receta
Onion & Olive Fougasse
by
Sweatha Pai
Calificación: 4.0
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%3C/p%3E%3Cp%3EPreparation:%3C/p%3E%3Cp%3EPoolish:%20Combine%20the%20ingredients,give%20a%20nice%20stir%20and%20let%20it%20sit%20overnight%20covered%20with%20a%20plastic%20wrap.Most%20of%20the%20water%20will%20be%20absorbed%20while%20stirring,but%20do%20not%20add%20more.%3C/p%3E%3Cp%3ENext%20day%20morning%20you%20can%20see%20few%20small%20bubbles%20on%20the%20top%20-a%20sure%20sign%20of%20yeast%20working%20its%20way.Any%20change%20in%20the%20texture%20of%20the%20poolish%20is%20welcome%20as%20it%20indicates%20yeast%20is%20alive.%3C/p%3E%3Cp%3EDough:%3C/p%3E%3Cp%3EOnce%20the%20poolish/starter%20is%20ready,add%20in%20two%20types%20of%20flours%20and%20water,stir%20until%20just-combined,cover%20and%20let%20it%20rest%20for%20around%2020%20minutes.%20To%20this%20add,%20yeast,salt%20and%20olive%20oil%20and%20knead%20the%20dough%20for%20about%205%20minutes%20until%20fairly%20smooth,but%20not%20elastic.%20Again,%20you%20may%20feel%20the%20need%20to%20add%20more%20water,but%20do%20not%20do%20so%20as%20it%20will%20change%20the%20texture%20of%20the%20bread%20-thats%20what%20I%20feel.%3C/p%3E%3Cp%3EKeep%20the%20dough%20in%20a%20lightly%20greased%20bowl%20cover%20with%20a%20plastic%20wrap%20and%20let%20it%20rise%20for%20about%201.5%20hours,gently%20deflating%20it%20and%20turning%20once%20after%20half%20time%20or%2045%20minutes.%3C/p%3E%3Cp%3EWhile%20the%20dough%20is%20rising,saute%20the%20onions%20-chopped%20long%20and%20thin%20adding%20little%20salt%20until%20it%20starts%20to%20brown.%20You%20can%20even%20caramelize%20the%20onion%20or%20saute%20as%20how%20you%20want%20it.%20Once%20done,add%20in%20the%20required%20seasoning%20and%20adjust%20salt%20and%20stir%20in%20the%20chopped%20olives.%20Let%20it%20cool.%3C/p%3E%3Cp%3EOnce%20the%20dough%20is%20ready,knead%20in%20the%20olive-onion%20mixture.This%20will%20definitely%20make%20the%20dough%20more%20sticky%20and%20it%20is%20a%20tricky%20process.%20I%20had%20to%20literally%20stick%20the%20olive%20-onion%20mix%20onto%20the%20dough%20and%20fold%20it%20again%20and%20again.%20This%20is%20a%20part%20that%20took%20the%20patience%20out%20of%20me.%20It%20took%20a%20lot%20of%20time%20to%20finish%20the%20process,but%20the%20final%20result%20was%20worth%20it.%3C/p%3E%3Cp%3EShape%20the%20dough%20into%20a%20simple%20whole%20oval%20and%20place%20in%20a%20lined%20baking%20sheet.%20I%20actually%20divided%20the%20dough%20at%20this%20stage%20into%202%20halves%20and%20worked%20with%20one%20piece%20at%20a%20time.%20Cover%20and%20let%20the%20shaped%20dough%20rise%20another%2030%20minutes.When%20ready,%20using%20a%20knife%20or%20choice%20of%20weapon,%20cut%20deep%20diagonal%20slashes%20all%20the%20way%20through%20the%20dough%20on%20both%20sides,%20towards%20the%20centre%20of%20the%20dough.%20Take%20the%20dough%20in%20your%20hands%20and%20you%20can%20see%20the%20parts%20separating%20in%20the%20middle.You%20can%20refer%20the%20videos%20here%20and%20here%20to%20get%20an%20idea%20of%20shaping.%20First%20time%20it%20may%20not%20come%20correctly%20but%20second%20time%20you%20onwards%20you%20can%20create%20perfect%20fougasses.You%20can%20freeze%20one%20half%20for%20later%20use.%3C/p%3E%3Cp%3EAllow%20the%20shaped%20dough%20to%20rest%20again%20for%20another%2030-45%20minutes.Bake%20the%20bread%20in%20a%20preheated%20oven%20at%20200C/400F%20for%20about%2018-20%20minutes%20or%20until%20the%20top%20starts%20to%20brown.%20Take%20out%20and%20transfer%20to%20a%20wire%20rack%20to%20cool%20completely%20before%20consuming.%3C/p%3E%3Cp%3EExcellent%20bread%20for%20breakfast,snacking%20and%20meals.A%20bit%20chewy%20and%20slightly%20dense%20mostly%20because%20of%20the%20use%20of%20wheat%20flour.%20Onions%20and%20olives%20make%20it%20all%20the%20more%20hearty.%20The%20oniony%20fougasse%20is%20going%20to%20BBD%2343:%20Onion%20Breads%20at%20Judy's%20Gross%20Eats,an%20event%20by%20Zorra%3C/p%3E){kind=link}