French cakes fugass.

French cakes fugass.

French cakes fugass.

French cake fugass. Savory pastries.

Flat cakes fugass delicious and without additives, though often mixed into the dough various fragrant fillers.

We will need these ingredients:

500 g flour (bread)
speed packet yeast (7 g)
2 hours. L .soli
1 hour. L. Sahara
350 ml of warm water
2 tbsp. l. olive oil for the lubrication 

For additives:
pitted olives (chopped)
sea salt
2 tbsp. l. chopped grated parmesan
2 tbsp. l. semolina

frying sheets.

Cooking method:

1 In a large bowl, mix the flour with the yeast, salt and sugar. Pour water and oil and knead a soft dough. Pripylite work surface with flour and knead the dough on it (5 minutes).

Oil the bowl and reload it into the dough. Cover with a tea towel and put in a warm place for at least an hour, until the dough will not work twice.

2 On floured surface, divide the dough coming up into three parts. Two pieces leave without additives. In the third, add a handful of chopped olives, podsypaya flour as needed.

Divide the dough in half every third and pripylennymi flour palms sformuyte of each circle, pass on floured frying sheet. Make the cakes knife on several cuts, and open them to get the pattern.

Lubricate the harvesting olive oil; sprinkle two cakes without additives sea salt, two other -smesyu grated Parmesan cheese and semolina. Fugassy with olives pripylite flour.

3 Leave the needs 15-20 minutes. Sprinkle cold water on the bottom panel of a hot oven (steam resulting lozenges will help better to climb) and bake the cake for 15-20 minutes, until they are well and will not go up golden brown.

The remaining cakes can be frozen on the same day.

About the dish:

Yield: b small cakes
Preparation time: 2 hours, including testing approach
Cooking time: 15-20 minutes
The temperature of the oven: 230 ° C


Classic fugass cake baked in the shape of a leaf. To achieve traditional forms have been for- cake dough portion of a knife and do oval cut in the center of each "leaf".

On either side of the central section draw small diagonal cuts, to get the "veins". Slightly open all sections of the test and let go again before baking.

Origin cakes fugass:

A popular French bakery product is a flat cake that resembles the shape sheet.

Bake fugassy throughout France, of course, in each region are different from each other:

hearty and thick, stuffed with ham and cheese baked in Normandy, Provence serves delicious, flavored with anise, orange peel and water. By the way, they are always served on meatless table on Christmas Eve.

French cakes fugass.

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