Olives express fourgassettes
Monday, May 4, 2020
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For 6 or 8 small fougasses:
200 g T 55 flour
100 g T 65 flour
1/2 tsp
baking soda
1/2 tsp
baking powder
100 g Greek yogurt
1/2 tsp
salt
1 tbsp olive oil - for serving
12 cl water
3 sprigs thyme
100 g black olives
In a bowl, combine flours, salt, baking soda,
and baking powder.
Make a well and pour the yogurt, water, and
spoonful of olive oil into the center.
Mix until smooth. It should be soft, neither
too dry nor too sticky. Adapt flour or water if necessary.
Divide dough into 6 or 8. Form balls. Cover
and let stand for 10 minutes.
Pit the olives and cut them into pieces.
Heat a cast-iron grill or a frying pan. They
can also be cooked on a plancha or barbecue.
On a lightly floured work surface, spread each
ball of dough in a round shape about 4 mm thick.
Divide the olives over half of the dough, fold
the other half over it. Squeeze with your fingers to weld the dough and make 3
small incisions.
Grill for about 7 to 8 minutes on each side.
Adapt the cooking time to their size and cooking mode.
Remove from grill, sprinkle with thyme, and
drizzle with a drizzle of olive oil. Cover with a tea towel to prevent them
from getting too cold while waiting for others to cook.
Taste quickly.