Spicy pogas bread

Insane crispiness and unique shape - Fougasse, flat French bread from the Provence region is all you need now

Ines Shilat Yanai

26/12/2021

Sunday, 26 December 2021, 08:00 Updated: 08:10

• Share on Facebook

• Share on WhatsApp

• Share on Twitter

• Share on Email

• Share on general

• Comments

  Comments

Pogas, insane crispness and unique shape (Photo: Alon Mesika)

Insanely crisp and uniquely leaf-like, Fougasse is a flat French bread from the Provence region.

Its preparation requires advance preparation as the preliminary dough must be prepared 12 hours in advance, but believe me the result is worth every moment of waiting - because there is not really much work here.

The French usually combine olives or anchovies in fugas, I chose to season it with picorino cheese, chilli gros and fresh hyssop leaves.

More on Walla!

Mediterranean pretzel - a recipe for a homemade bagel with herbs and smoked garlic

To the full article

Seasoned fugas

Recipe By: Ines Shilat Yanai, Walla!

Food

• ★

• ★

• ★

• ★

• ★

• 30 minutes work

• 24 hours total

• Medium difficulty

• 6 units

• French

• milky

• Pastries

• Breads

• kosher

Pogas seasoned with picorino

Ingredients

• For the preliminary dough:

  • 100 grams of white flour

  • 100 grams

  • ½ A teaspoon of dry yeast

• For the pogas dough:

  • 300 grams of white flour

  • 140 grams

  • 2 tablespoons olive oil

  • ½ as dry yeast

  • ½ A teaspoon of salt

• For additions:

  • 1 teaspoon ground chilli

  • 3 tablespoons fresh hyssop or oregano

  • 60 g grated picorino cheese or parmesan

• For coating:

  • 50 grams of grated picorino cheese or parmesan

  • Olive oil

  • Coarse salt

• For the conversion table, click here>

Preparation

How to make spicy fugas?

• 1 night before preparing the fugas, mix the preliminary dough ingredients with a wooden spoon in a bowl.

  Wrap the bowl tightly in plastic wrap and leave overnight on the counter until the next day.

• 2 In a mixer with a kneading hook, place the preliminary dough and add the flour, water and the additional yeast.

  Put well for about 5 minutes.

• 3 Add salt, olive oil, chili, hyssop / oregano leaves and pecorino and continue to knead for another 5 minutes on medium speed.

• 4 Transfer the dough to a greased bowl, cover and puff for 40 minutes.

• 5 After 40 minutes put a manual kneading in the same bowl to reduce the volume, return to swelling for another 20 minutes.

• 6 On a lightly floured surface divide the dough into balls the size of a medium orange.

  Roll each ball into an ellipse about half a centimeter thick.

• 7 Transfer to a baking paper-lined pan (in a standard pan, 2-3 units are added at a time).

  Make stripes on both sides of the dough to form a 'leaf' and brush with olive oil.

  Sprinkle with pecorino and a little coarse salt and swell for about 25 minutes.

• 8 Bake in a preheated oven at 220 degrees for about 15 minutes until the fugas are greased and crispy.

More pastry recipes

• Puff pastry cheese sticks

• Spelled focaccia and roasted vegetables

• Feather bread

• Chevata bread

• Family focaccia sandwich

• Zaatar knocks

• Olive bread and sun-dried tomatoes

• Chocolate rolls

• Rolls sit

• Rolls filled with kabanos

• Focaccia grapes and figs

• Challah of figs and olive oil

• Kaunas Pesto

• Pesto rolls and cheeses

• Food

• Recipes

• baking

Tags

• recipe

• Fogas

• bread

• Pastries