Riviera Fougasse

Credit: Didier Loire
Ingredients (5 people)


Step 1: Fougasse Dough

Mix all of the ingredients, making sure not to give the mixture too much body. Let rise for 30 minutes, then refrigerate for 6 hours.

Step 2: Filling

Slice the del Piquillo pimientos into 1/2-1 1/4 inch (1.5 x 3 cm) slices.

Remove the leaves from the artichokes and peel, keeping just the tender part of the leaves, and slice into thin strips. Sauté in very hot olive oil in a frying pan. Make sure they remain crispy and drain on paper towels.

Wash the basil, pat dry and remove from the stalks. Slice into even strips with a thin-bladed knife.

Peel, wash, and cut the scallions into a fine julienne.

Pit the olives.

Make parmesan shavings with a vegetable peeler.

Cut the anchovies into small pieces.

Drain the tomato wedges.

Step 3: Fougasse

Separate the dough into two even sized pieces. Roll out to a 1/3 inch (1 cm) thick oval shape on a lightly floured marble.

Place one of the rolled out sections of dough on a baking sheet, and crush 2 cloves of confit garlic over the whole surface of the dough using a spatula. Spread the other ingredients over it, and cover with the second piece of dough. Seal and crimp the edges.

Place the remaining garlic in the middle of the fougasse, and make three slices into the dough with a razor.

Step 4: Plating

Let the dough rise for 30 minutes at room temperature.

Moisten the fougasse with olive oil, sprinkle with fleur de sel and bake for 15 minutes in a 430°F (220°C) oven.

When cooked, season with fleur de sel and freshly ground pepper. Serve warm or cold.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits