Magimix Patissier Instruction for Use download pdf (Page 47)

01. Stir the yeast into the water with a fork until it dissolves. Leave to rest for 1 minute.

02. Place the ﬂour, salt, oil and yeast liquid in the main bowl ﬁtted with the dough blade.

03. Process for 1 minute or until a soft dough has formed.

04. With ﬂoured hands, transfer the dough to an oiled dish. Cover with cling ﬁlm and

leave to rise for 1 hour.

05. Gently fold the dough over twice

with ﬂoured hands and cover with cling ﬁlm or

a damp cloth. Prove* for 30 minutes.

06. Meanwhile, preheat your oven to 240 °C (gas mark 9).

07. Gently lift the dough out of the dish and place it on a baking tray lined with baking

parchment, taking care not to squash the air bubbles.

08. Spread the dough out, ﬂattening it with your ﬁngertips

09. Scatter the olives and thyme over half the surface and fold the other half over

Brush with the oil.

10. Bake for approx. 15 minutes. Eat warm or cold.

Chef’s tip: you can replace the olives with cherry tomatoes, cheese, etc.

Fougasse

Preparation: 15 min Resting: 1hr30 min Baking: 15 min

1 fougasse

Dough

250g strong white bread ﬂour

150ml water

50ml olive oil

6g fresh yeast*

5g salt

Flavouring

100g pitted olives

10ml olive oil

Thyme

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Magimix Patissier Instruction for Use Page 47