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Voici une variante de la célèbre fougasse qui en plus des ingrédients classiques (farine, levure boulangère, sel, huile d’olive) contient de la semoule fine de blé…
Je vous propose 2 types de garnitures : une avec de la mozzarella, huile d’olive au basilic, fleur de sel ; une autre avec des tomates cerise, huile d’olive, thym frais, fleur de sel.
Ces fougasses vraiment délicieuses pourront être accompagnées d’une simple salade ou emportées en pique-nique pour les beaux jours !
Préparation
Délayer la levure dans 20cl d’eau tiède et ajouter le sucre…tamiser la farine dessus, ajouter la semoule, l’huile d’olive, le sel et pétrir…rajouter de l’eau au besoin afin d’obtenir au final une pâte lisse et homogène.
Transférer dans un saladier légèrement huilé, couvrir et laisser doubler de volume. Dégazer la pâte et la diviser en 2 boules…les étaler en ovale, les poser sur une plaque sulfurisée, couvrir et laisser lever 1h. Préchauffer le four à 200°C. Avec la pointe du doigt, faire des petits creux dans la pâte.
Badigeonner une pâte avec de l’huile d’olive neutre, déposer des tomates cerises dans les creux, parsemer de thym frais et saupoudrer de fleur de sel. Enfourner 20 min env.
Badigeonner l’autre pâte avec de l’huile d’olive au basilic, déposer des billes de mozzarella dans les creux, saupoudrer de fleur de sel. Enfourner 20 min env.
D’après une recette de F. Edelmann
