Olives express fourgassettes

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.

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