MAGIMIX Ma Cuisine, Instructions For Use Manual

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0 1. Stir the yeast into the warm water (approx. 35 °C) with a fork until it dissolves.
Leave to rest for 1 minute.
0 2. Place the flour, salt, oil and yeast liquid in the main bowl fitted with the dough blade.
0 3. Process for 1 minute or until a soft dough has formed.
0 4. With floured hands, transfer the dough to an oiled dish. Cover with cling film and
leave to rise for 1 hour.
0 5. Gently fold the dough over twice A with floured hands and cover with cling film or
a damp cloth. Prove* for 30 minutes.
0 6. Meanwhile, preheat your oven to 240 °C (gas mark 9).
0 7. 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.
0 8. Spread the dough out,
flattening it with your fingertips
B
.
0 9. Scatter the olives and thyme
over half the surface and fold the other half over
C
.
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
46
Preparation: 15 min Resting: 1hr30 min Baking: 15 min
1 fougasse
Dough
250g strong white bread flour
150ml hand-hot water
50ml olive oil
6g fresh yeast*
5g salt
Flavouring
100g pitted olives
10ml olive oil
Thyme
A B C