Microsoft Word - Mediterranean 96 hour Course Recipe Book

CERTIFICATE IN MEDITERRANEAN CUISINE

PREPARATION METHOD

1. In a bowl, mix the yeast in a few tablespoons of hot water and pour the flour mixed with the salt into it. 2. Add olive oil and start kneading, adding water gradually until you get a nice homogeneous dough that does not stick to your finger (more or less 220m) 3. Then incorporate the coarsely chopped olives, knead a little more, form the dough into a ball, cover it with a cloth and let it swell for 1 hour in a warm room. 4. At the end of this time, divide the dough into 6 dough pieces and crush them a little into thick oval patties on the floured worktop. 5. Cut the breads of 4 large holes and pull a little on the edges so that they remain gaping. 6. Place the fougasses on the oiled oven plate, cover with a cloth and reserve another 1 hour in the same hot room.

7.

Pour boiling water into an oven dish and place it on the oven floor

preheated to 200°C

8. Brush the fougasses with olive oil and slide them into the middle of the hot oven.

9.

Bake for about 15 minutes. Serve with a salad

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