For one large flat bread – serves 4 to 6
To make one day in advance
- 20 g fresh yeast
- 200 g white flour
- 100 g wholemeal flour
- 30 ml lukewarm water and 130 ml cold water
- 30 ml olive oil + a few tablespoons
- 1 teaspoon salt
- 2 small zucchini
- 2 tablespoons semolina
- 50 gr goat’s cheese
- 2 tablespoons “olivade” (black olive paste) or diced black olives
- Sea salt & pepper
Preheat the oven (200°C). Wash the zucchini and cut into thin slices. Sprinkle the semolina on your oven tray, protected with some greaseproof paper. Place the zucchini on top of this. Semolina will absorb the water released by the zucchini. Season to taste, add a few drops of olive oil and bake for 40 minutes.
In the meantime, mix the yeast with 30 ml lukewarm water and 50 g white flour. leave to rise, covered with a clean cloth, in a warm place for about 15 minutes.
Put all the ingredients in your bread machine or in a large bowl and work the dough for at least 10 minutes. Cover with plastic film and place in the fridge overnight.
Work the dough briefly again to release all the gaz. Roll with your rolling pin into an oval shaped flat bread, about 2 cm thick; On half of it spread the olive paste. Add the zucchini and cheese. Cover with the other half of the bread (just like if you would be making a calzone). Seal the sides with a bit of cold water. Fold twice and roll again, until your dough s about 3-4 cm thick. Place in a mould covered with some greaseproof paper, cover with some oiled plastic film and leave to rise for another 20 minutes.
In the meantime, preheat the oven at maximum temperature, non convection position, with a bowl of water placed at the bottom (will make some steam and help the bread rise). Using a paintbrush, golden the fougasse with some olive oil. Using your fingers, make a few holes in your dough. Sprinkle some rosemary, salt and pepper. Bake for 20 to 30 minutes. Enjoy with a green salad and a glass of Provence rosé 🙂