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