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Fougasse

One of the oldest French pastries and the equivalent of the Italian focaccia.
Fougasse is one of the oldest French pastries and the equivalent of the Italian focaccia. It was originally a pancake made of fine wheat, unleavened, and cooked under the cinders in the hearth. Fougasse vary from region to region. Karen’s Fougasse recipe comes from her French-Tunisian grandmother, Grace Martini, who would make them to take on family picnics.

Ingredients

  • Pizza Dough

  • The Fillings

  • Tunisian Carrot Salad

  • Roasted Red Peppers

  • To assemble

Method

  • Pizza Dough:

  • 1.

    Sift flour and salt into bowl of Kitchen Aid (or similar) and filter with dough hook.

  • 2.

    Whisk yeast into warm water and oil until frothy.

  • 3.

    Turn Kitchen Aid on low speed and pour in yeast mix in a constant stream.

  • 4.

    Mix for 10 minutes until you have a smooth dough.

  • 5.

    Prove in a warm spot for two hours in bowl covered with cling wrap.

  • 6.

    Knock back dough before breaking into 10 x 100g pieces and roll into hotdog shapes.

  • 7.

    Fry in a domestic fryer at 180° C for about 8-10 minutes or until golden.

  • 8.

    Drain and let cool for 10 minutes before filling.

  • The Fillings:

  • 1.

    Blend all ingredients until smooth.

  • 2.

    Will last 4-5 days in the fridge.

  • Tunisian Carrot Salad:

  • 1.

    Boil potato, carrots, seeds and garlic for about 20 minutes or until cooked through.

  • 2.

    Drain well and mash with a fork, adding lemon, olive oil, and salt & pepper to taste.

  • Roasted Red Peppers:

  • 1.

    Roast the peppers in a 170° C oven for about 15 minutes or until blistered.

  • 2.

    Slip off the skins, remove seeds and season.

  • 3.

    Dress with a splash of red wine vinegar, a pinch of cumin powder and the combined herbs.

  • To assemble:

  • 1.

    Slit the fougasse rolls on an angle half-way through and start to fill by spreading the harissa on the top and the carrot salad on the bottom.

  • 2.

    Next pack a couple of chunks of tuna in on top of the carrot, then the roasted peppers.

  • 3.

    Finish with the eggs and capers and a good squeeze of lemon and a grind of freshly ground black pepper.

  • 4.

    To transport, wrap the fougasse tightly in grease-proof paper or pack several into a container so they are all standing upright.

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Posted by Donna121Report
to much work