This recipe is very similar to the earlier one for olive fougasse, but this is made with a more complex poolish dough.My main intention of including it here is to illustrate that, irrespective of the traditional methods and flavours used in the recipe, it’s the type of recipe that will suit most flavours and toppings — it’s entirely a matter of personal preference. Serve this soft, aromatic flat bread as a quick lunch or cut it into bite-sized pieces and serve as an appetiser.
For this recipe, I am sticking with my favourites: potatoes, thyme, rosemary and olives. For me, this is Provence on a plate — humble, resourceful and intoxicating all at once.
Makes 1 loaf
INGREDIENTS
500 g (1 lb 2 oz) Pain sur Poolish (page 220)
500 g (1 lb 2 oz) all-purpose potatoes, such as desiree
olive oil, for drizzling
3 rosemary sprigs, leaves picked
80 g (23/4 oz) thyme (about 1/2 bunch), leaves picked
(reserve a few sprigs)
salt and ground black pepper, to taste
200 g (7 oz) black olives, pitted
METHOD
Prepare the dough following the method on page 220, to the end of the first prove.
Roll out the dough on a lightly floured surface into a 20 x 40 cm (8 x 16 in) rectangle, about 5 mm (1/4 in) thick. As with most doughs for pizzas and focaccia, don’t spend too
much time trying to get a perfect rectangle. Not only are they meant to be rustic, but the dough will become too soft and will begin to prove if you spend too much time fiddling about. Place the rolled dough onto a lightly greased or lined baking tray, cover with a cloth and set aside in a warm place to prove for 1 hour, or until doubled in size.
Meanwhile, peel the potatoes and keep them in a bowl of cold water as you go, to stop them from browning. Using the slicing attachment on the food processor or a mandolin,
cut the potatoes into 2 mm (1/16) thin slices. The potato has to cook quickly before the bread burns, so it is important that all the potato slices are cut into thin, even slices. You can use a large knife to do this, but you will have to make sure the potatoes are thinly sliced — there is nothing worse than raw potato! As you slice the potatoes, place them into a bowl full of cold water to prevent them from browning, and refrigerate until needed.
Preheat the oven to 220°C (430°F) at least 30 minutes before baking. Brush the fougasse generously with olive oil, sprinkle half the rosemary and thyme leaves over the top and push them into the dough using your fingertips. Drain the potatoes and pat dry on paper towel, then place them in slightly overlapping layers over the herbs. Spend a bit of time organising your potatoes slices in a nice pattern, starting from one corner of the dough and working your way to the opposite side. Drizzle with oil, season with a generous amount of salt and pepper, then scatter with the olives and remaining rosemary and thyme leaves and sprigs. Bake for 12–15 minutes, or until the edges of the potatoes begin to turn brown. Serve straight out of the oven or at room temperature.
TIP: These toppings are typically Provencal, but you can use whatever suits your own taste. As one idea: spread a thin layer of thick (double/heavy) cream directly onto dough, top with thinly sliced pumpkin and season with nutmeg.
Recipe and image from The French Baker by Jean Michel Raynaud (Murdoch Books) $59.99, available 1 July 2015.
