Mozza tomato fougasse

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Mozza tomato fougasse

Mozza tomato fougasse

Number of fougasse

400 g of bread dough (made by yourself, thanks to one of the recipes of, or bought in a ball at picard, we can then make 2 fougasses)

5 fresh tomatoes

1 scoop of mozzarella cheese

70 g fresh parmesan cheese, shredded and shredded

Olive oil

Herbs of Provence and/or oregano

fresh basil leaf



Preparation: 20 min
Cooking time: 15 min
Step 1
Spread the bread dough on a previously floured work surface until you obtain a dough about 6 mm thick (the important thing is not to spread it too thinly!), and in an oval shape.
Step 2
Place this dough on an ovenproof baking sheet covered with parchment paper and brush it with olive oil.
Step 3
Preheat your oven to thermostat 8 (240°C).
Step 4
Cut the tomatoes into relatively thin slices, and remove some of the water by squeezing each tomato between your hands.
Step 5
Cut the mozzarella into thin slices and grate the parmesan cheese.
Step 6
Place the tomatoes on half of the dough, leaving a 1 cm edge.
Step 7
Season with salt and pepper, and sprinkle with herbes de Provence or oregano (without skimping!).
Step 8
Cover the tomatoes with parmesan cheese, then arrange the mozzarella. Pour again some herbs of Provence and basil leaves.
Step 9
Close the shoe by folding the empty part of the dough over the part where you placed the ingredients.
Step 10
Make a small rim by folding the edges over themselves.
Step 11
Brush the fougasse with olive oil, without forgetting the edges; and with a knife, make a few streaks of the pattern of your choice on the dough (without cutting it!).
Step 12
Bake your fougasse for 15 to 20 minutes, according to your taste.
Step 13
Then, cut it into parts and serve immediately for an aperitif (6 people), or with a salad (salad, tomatoes, feta, peppers and balsamic vinegar) as a starter or main course (4 people).
I add my grain of salt
I add a comment that I will be alone in v

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