Recipe: Ma fougasse a la lotoise

Name: Ma fougasse a la lotoise
Prep time: 30 min
Cook time: 45 min
Total time: 195 min
Yield: 6 portions
Ingredients: 350 g de farine type 55; 10 g de levure boulangère; 22 cl d'eau minérale tiède; 5 cl d'huile d'olives; 8 g de sel de mer fin.; Pour la garniture; 200 g de petits lardons de magret fumé; huile de noix; herbes mélangées thym citron romarin et ail haché + un peu de cèpes secs hachés et quelques cerneaux de noix hachés.

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.2/5 (13 reviews) Starters

Prep 30 min

Cook 45 min

Rest 2h

Total 3h15

Servings 6 serv.

Ingredients for 6 servings

350 g of type 55 flour
10 g of baker's yeast
22 cl of lukewarm mineral water
5 cl of olive oil
8 g of fine sea salt.
For the topping
200 g of smoked duck breast lardons
walnut oil
mixed herbs lemon thyme rosemary and chopped garlic + a little chopped dried porcini mushrooms and a few chopped walnut kernels.

Step-by-step directions

1 In a large bowl pour the flour make a hole in the middle then add the yeast, lukewarm water, olive oil and fine salt knead well with your clean hands for about ten minutes then cover with a cloth and let rest for 2 hours at room temperature.

2 Then mix your dough with your lardons + your herbs your dried porcini mushrooms and your walnut kernels.

3 Then stretch your dough on a baking sheet on parchment paper, preheat your oven to 180+(th6) .then place your sheet in the middle of the oven bake for 40 minutes then drizzle with a dash of walnut oil.

Carrés d'agneau au four Boeuf haché