1. In a large bowl, stir together yeast, sugar, and 1 1⁄3 cups warm water and let sit for 10 minutes. Add flour, olive oil, salt and mix. Turn the dough out onto a lightly floured surface. Knead for 6 minutes. Cover with a damp kitchen towel and let stand until dough has doubled in size, 1 1⁄2 hours. Preheat the oven to 260 degrees. Divide the dough into 5 equal parts.

2. Roll each piece into a triangle measuring 12.5x20 cm and about 6 mm thick. Place on a baking sheet lined with parchment paper and lightly dusted with cornmeal.

3. Using a sharp knife, make 3 parallel lines in the middle of the dough and one small line just below and parallel to the middle line. Use your fingers to stretch the cuts to create small slits. Cover with a damp towel and leave for 30 minutes.

4. Grind olives, olives, parsley, thyme and rosemary. Mix olives, olives, spices and herbs in a bowl. Lightly brush each piece of dough with olive oil using a brush. Sprinkle with the prepared mixture and season with salt and pepper. Bake the breads, one at a time, until golden brown, about 15 minutes each.

There are many recipes for fougasse. Since this is bread with a filling, and there is a great variety of fillings, you can prepare a new one every day. Or you can make it without filling at all.

Fougasse is something akin to Italian focaccia. In essence, it is a bread cake made from a delicate and very simple dough. Additives are often added to the dough: olives, olives, anchovies, tomatoes, etc. This bread is very easy to recognize by its interesting leaf-like shape. Thanks to this forming, the fougasse has a lot of delicious crispiness, which is made even crispier by sprinkling with cornmeal.

Cooking time: about 2.5 hours

Ingredients

To bake 2 land mines, you will need:

• 500 grams of wheat flour
• 300 ml water
• 2 teaspoons salt
• 1.5 tbsp. spoons of sugar
• 5 grams of dry yeast (or 15 grams of fresh)
• cornmeal for dusting

Preparation

Big photos Small photos

Sift the flour and mix with salt.



Pour the yeast with warm water, adding sugar to it. Stir well until dissolved.



Knead into a smooth dough. It should turn out pretty cool. You can knead the dough either by hand or in a food processor or bread machine (7-8 minutes).



Let the dough rest for 20-25 minutes. During this time, the gluten will strengthen and it will become softer.



Knead the dough again for 4-5 minutes, then send it to proof in a warm place, covered with a towel or film. The dough should increase 2-2.5 times. Usually this takes 50-60 minutes, but it is better to use your eye, because even in the same kitchen, the rise time may be different each time.



When the dough is ready, place it on a floured work surface and divide it into 2 parts.
Roll out each part into a sheet-shaped layer. The thickness of the layer is 1-1.2 cm.



Place the fougasse on a cutting board lined with baking paper. Place this board on a baking sheet and sprinkle cornmeal on top of the bread.



Place the bread in the oven to proof at 50 degrees. After 20 minutes, take out the fougasse - by then it will already be lush.



Remove the board with the product, return the empty baking sheet to the oven and heat it to 200-210 degrees.
Make cuts on the landmine itself with a sharp knife or blade.



Carefully transfer the bread to the hot baking sheet and bake until golden brown (about 20 minutes). Bon appetit!

This is the name of “classic” Provençal bread; there will be a lot about it in the book. Moreover, when I was taking pictures (and everything happened in the backyard of the famous Tarte Tropezien), I asked the owner: “Won’t the door open?”
- No! This is our harmful neighbor, and we haven’t seen him for a hundred years.
Yeah. And here is the neighbor right away. And he turned out to be very cute.

And in general, I realized that I’m not a “bakery”, but I love photographing bread and bakers. They are amazingly warm.
Bread in general is such a mystical story, that’s how much I don’t like all this zzzzzzzzzzzzhzh about “energy”, but here... Nothing conveys the love of a person who cooks like bread. That’s why people from Monaco come to our Kapdai bakery in the morning for croissants.
And this is my favorite bread from Tarte Tropezien in Saint-Tropez, although they are famous not for this, but for their pastry shop, but since I breathe quite evenly when it comes to sweets, I somehow, yeah.
But here is their Bread!!! Their central cafe is located right on the main plane tree square, where petanque fights are constantly taking place.
And a little photo.
Just warm bread photos. I can’t write at all now.
This is their owner. More about him later - it's worth it. How he hides the recipes of "Polish grandmothers", gee.

Scary working Marmotik. Needless to say, we were forced to try EVERYTHING!

And these are the handsome men themselves. Tarte Tropezien - in person. I got all the sizes from them.)

Their chief baker is so brutal. I would never have guessed his profession if I had just met him on the street.

And a landmine! They make them with a variety of fillings. This one with tomatoes and cheeses.

And I couldn’t resist! I want summer, Saint-Tropez, playing petanque with Marmotik and flirting wildly with the local old men.

All the recipes will be in the book, and the book will be coming soon.
I did some PR, yeah.

That's all we need.

Simple, isn't it? Four elements. Add to them the fifth one - your soul - and we will surely discover the secret of the universe! Well, for the fifth element!
Oh, sorry, I got distracted!
But we won’t make dough! Instead, we will sift the flour (I am a woman with a twist, I sift it twice! If the flour is not very good, sometimes three times!), put a small amount of it in a bowl or some other vessel, reverently rub our fresh yeast with flour! (No, girls, whatever you want - there is some ancient magic in the process of dough creation!) We try to grind it into dust, into the consistency of flour, but we can’t do it, and we settle on the format of very fine crumbs.

Add salt and water. Mix for about two minutes until this mass begins to at least vaguely resemble dough. Something like this:

What follows is a terrible horror and a terrible nightmare! This sticky, unlike anything piece of putty falls out onto our perfectly clean work surface, and we realize that we will never clean the table! Calmly! Believe me, it will come off on its own, with a whistle! Only it will be Dough!
Our general idea is to knead the dough with air, the more, the better. We will catch him with dough.
We DO NOT POUR flour on the table!!! We collect our conditional dough into a conditional ball, put our hands under it on both sides and, holding it with our thumbs on top,

With one deft movement, we turn it over in the air and, with a savory sound, slap it back with the other side.. We pull the non-stick part of the dough towards ourselves and to the sides, forming as large an area as possible to trap the air.

And fold it forward, arching it in a wave. We tuck its edges, trying to return the shape to a ball.

We repeat the whole process. We try not to knead the dough - the trapped air will come out!
At first it will be difficult to hold and turn this liquid mixture, but after two or three cycles you will feel that the Dough is being born under your hands! Soft, airy, plastic and... yours!
The whole kneading process takes 5 minutes! (Well, it will take longer the first time, of course!) Now you can lightly dust the surface with flour, place our dough on it and form a ball, folding the edges towards the center and pressing them well with your hand. Place the ball, seam side down, in a bowl where it will fit,

cover with a towel and place in a warm place for about an hour. The dough should double in volume.

Preheat the oven to 250 degrees. If you have a baking stone, along with the stone. If not, turn the baking sheet upside down and bake on it.
Place our dough in one piece on a table sprinkled with flour. Sprinkle our dough with flour, preferably corn flour, it will give a pleasant yellow color when baking. We carefully level our dough with our hands, stroking it this way, trying to give it the shape of a rectangle. We cut lengthwise into two parts, and each into three more. We got six blanks for landmines.
We cut through the cake with a sharp knife and move the slits apart. Don't make it too small - five holes is enough, and small cuts will stick together during baking. We make one long cut in the center and two more on the sides.

It is more convenient to do this on a board sprinkled with flour, so that you can then easily and quickly shake it into the oven.
ABOUT! Speaking of the oven! What's wrong with our temperature? 250! Great! Quickly shake our high-explosive preparation onto an inverted baking sheet, spray the oven with a spray bottle so that the crust crunches, and close it. (It would be better, of course, to do this quickly so that the oven does not cool down.) Reduce the temperature to 230 and bake our bread for 10-12 minutes until golden brown. And for the sake of this crust, we don’t put it in the oven for the first 5 minutes! During this time, we prepare the next landmine. And take this miracle out of the oven!

Try it! Tasty? Then you're lost! You will bake bread! And every time it will turn out tastier and faster. You can add olives to the dough before rising, cutting each into three parts, you can add lightly fried onions, this is the option my family likes, you can lightly press thyme into the land mine before baking. There are tons of options!
And if you think six landmines are too much for your waistline, freeze them! In this case, we bake the land mines for 6-7 minutes, take them out, cool completely, wrap them in parchment, put them in a plastic bag, tie them tightly and put them in the freezer. And before serving, without defrosting, throw them into the oven for 12 minutes. At t=180-200 gr.

I want to repent: this land mine is slightly irregular in shape, it did not fit well on the baking sheet. The normal form resembles a monstera leaf. But while I was fussing around the stove and running for the camera, the normal landmines were eaten, as you can see, with olive oil and garlic on the side. But despite the shape, this one was also delicious!
Bon appetit!